Tag Archives: chicken

Hungarian Chicken & Dumplings

Tom and I spent the afternoon working on ancestry.com, so I decided to make an old family recipe from my Grandma Miller. If you have any questions about this recipe, please drop me a note! ENJOY!

Hungarian Chicken & Dumplings (Spaetzle)

Serves 6-8
Prep time 30 minutes
Cook time 45 minutes
Total time 1 hours, 15 minutes
Meal type Main Dish
Region European
My Father-in-law once said, "How did I life my entire life without this meal?" This recipe came from my Grandma Miller, who made very many Hungarian dishes. My Mom made it all the time and handed it down to me. I know it's my neices' favorite meal and will continue to get passed down.


  • 2 Large Onions (Finely Chopped)
  • 1 teaspoon Garlic Powder (or you can use 1 clove garlic, finely chopped)
  • 1/2 cup Butter
  • 6-8 pieces Chicken (With skin — helps with flavor)
  • 2 tablespoons Paprika (see my note section)
  • 4 cups Chicken Stock (I use 4 Chicken Bullion Cubes with 4 cups water)
  • 1 cup Sour Cream
  • 3 cups Flour
  • 1 cup Water
  • 1/2 teaspoon Salt
  • 4 Large Eggs


I use regular Paprika that you purchase in the grocery store. But some Hungarian prefer to use a more traditional Paprika — that are typically spicier or hotter.

Size of the Dumplings: You can make the dumplings any size you like. Drop smaller amounts of dough into the boiling water for smaller dumplings. I usually make larger dumplings for a dinner meal.


Prepare the Chicken
Step 1
In an electric skillet, melt butter and sauté onions and garlic. Add the chicken and sprinkle with Paprika. Brown the chicken. Add the chicken stock and cover. Simmer for 30 minutes.
Prepare the Spaetzel (Dumplings)
Step 2
Beat the eggs with 1/2 tsp. salt in a glass bowl with a fork. Add flour and mix. Add water a little at a time. To get the perfect consistency of the dumplings, make sure the dough is not too stiff, yet not too runny. It should be springy. The dumplings will seem very heavy if the mixture didn't have enough water. They should be very light and fluffy. Let stand about 30 minutes.
Make the Dumplings
Step 3
Drop small pieces of the dough using a teaspoon into boiling water. Continue to make dumpling after dumpling. They are ready to be removed from the water once they rise to the surface. Drain.
Step 4
Add sour cream to the top of the chicken, simmer for a few minutes without coming to another boil and pour into a bowl. Add the spaetzels (dumplings) and serve immediately.

Chicken Casserole

Tomorrow I go back to the office — the first time since my surgery last December! I am almost giddy thinking about getting back to things and being around all my coworkers and friends. So today I decided I would make one last “bigger” dinner for Tom. It snowed all day, so I wanted to create some good comfort food.

I found this recipe last year on Pinterest.com. I have messed with it over and over, trying to get the perfect filling for inside the Crescent Rolls. So I’ve updated the recipe to include mild cheddar cheese and a buttery-onion flavored chicken (using the Chicken recipe from my Hungarian Chicken and Dumplings, minus the Paprika).

Now this took a while to make, just because the chicken takes and hour. But if you have leftover chicken or turkey, this is a quick and simple recipe! Although, I must tell you, if you make the buttery-onion flavored chicken, you won’t regret it! Enjoy! My husband sure did!!!

Cheesy Chicken Crescent Roll Casserole

Serves 4
Prep time 30 minutes
Cook time 1 hour, 30 minutes
Total time 2 hours
Meal type Main Dish
Website Pillsbury.com
This recipe is a variation of a Pillsbury Crescent Roll Up recipe that I first came across on Pinterest. It can be made in 15 minutes if you have leftover chicken available for shredding. However, I like to make this buttery-onion shredded chicken, because it gives the roll ups such buttery flavor. I also add mild cheddar cheese instead of swiss cheese.


  • 3 pieces Chicken (I use two legs and one breast, with bone and skin)
  • 1/2 cup Butter (1 Stick)
  • 3 cubes Chicken Bullion
  • 3 cups Water
  • 1 heaped tablespoon Minced Onion
  • 1 teaspoon Garlic Powder (Sprinkle to taste)
  • 1 dash Salt (Sprinkle to taste)
  • 1 dash Pepper (Sprinkle to taste)
  • 1 can Pillsbury Crescent Rolls (8 in can)
  • 2 cans Cream of Chicken Soup (For less creamy dish, use only 1 can of soup)
  • 1/2 can Milk
  • 2 cups Mild Cheddar Cheese (Shredded)


Prepare the Chicken
Step 1
You can use any shredded chicken—left overs are great. For purposes of this recipe, I am making a very tasty shredded chicken, based on my chicken and dumpling recipe (minus the Paprika).

In a skillet, melt 1 stick of butter and add minced onions. Brown chicken. Sprinkle with garlic powder, salt and pepper. Add 3 cups of water with 3 chicken bullion cubes. Cover and simmer for 45-60 minutes on 350° until chicken falls away from the bone.

Let chicken cool, remove and discard skin and shred. Set aside.
Preheat Oven
Step 2
Preheat Oven to 350°. Grease a 9" x 13" casserole dish with butter or cooking spray. Set aside.
Prepare the Casserole
Step 3
Mix together cream of chicken soup, milk and cheese and set aside.

Add about 1/3 of the soup mixture to the shredded chicken to bind it together. Add another 1/3 of the mixture to coat the base of the casserole dish. The remaining 1/3 will be poured over the roll ups.

Unroll the Crescent strips into eight triangles. Top the large part of the crescent triangle with the shredded chicken mixture. Roll up and place in the casserole. Once all eight roll ups are added to the dish, pour the remaining mixture over all.
Step 4
Bake at 350° for about 30 minutes until hot and bubbly and golden brown.