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“The name of this recipe is what caught my attention too. I can only think of chocolate when it comes to pudding, so I was very curious. This recipe is a chicken bread type casserole that puffs up because of the eggs. I was so intrigued with the idea that I made it right away. It is a little time consuming to make it the way the recipe says, but because we enjoyed it so much, next time I am going to cheat and use rotisserie chicken and heated canned chicken broth. This has such a good homey taste, almost like chicken and stuffing but more like maybe chicken and dumplings. I was afraid it might be a little bland, but really it wasn't and well, it just hits the spot. Oh this recipe comes from Southern Living magazine, orginated though by a lady by the name of Mama Dip.”
READY IN:
2hrs 10mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 6 ingredients and water to cover in a large Dutch oven.
  2. Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender.
  3. Remove chicken and cool.
  4. Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids.
  5. Reserve remaining broth for later use.
  6. Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth.
  7. Set aside to cool.
  8. Cut shortening into flour with a pastry blender or fork until crumbly.
  9. Add milk, stirring just until dry ingredients are moistened.
  10. Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake (I call it a"biscuit").
  11. Bake at 400° for 25 minutes or until golden brown.
  12. Cool on wire rack; break into pieces.
  13. Skin, bone, and coarsely chop chicken.
  14. Layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish.
  15. Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
  16. Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
  17. Bake at 375° for 30 minutes or until golden brown and set.
  18. Let stand 10 minutes before serving.

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