Chicken Pudding

Name: Chicken Pudding
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: 10-12 serving(s)
Ingredients: 1 (5 lb) whole chickens; 4 carrots; 4 stalks celery; 1 large onion, quartered; 1 1/2 teaspoons salt; 1 teaspoon pepper; 6 tablespoons butter; 1 tablespoon chicken bouillon granule; 1 teaspoon poultry seasoning; 1/4 cup shortening; 2 cups self-rising flour; 3/4 cup milk; 3 large eggs, lightly beaten; 1 cup coarsely crushed saltine crackers (about 24 crackers); 1 tablespoon butter or 1 tablespoon margarine, melted

Submitted by lisar

"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."

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Ready In:: 2hrs 10mins
Ingredients:: 15
Serves:: 10-12

ingredients

1 (5 lb) whole chickens
4 carrots
4 stalks celery
1 large onion, quartered
1 ¹⁄₂ teaspoons salt
1 teaspoon pepper
6 tablespoons butter
1 tablespoon chicken bouillon granule
1 teaspoon poultry seasoning
¹⁄₄ cup shortening
2 cups self-rising flour
³⁄₄ cup milk
3 large eggs, lightly beaten
1 cup coarsely crushed saltine crackers (about 24 crackers)
1 tablespoon butter or 1 tablespoon margarine, melted

directions

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