I bastardized MD's chicken Florentine recipe and liked it

Im not here to dog you on alfredo sauce from a can/jar as much as the fact that its from dollar tree..

Looks good though

Brother, I don’t know about your zoodles recipes but your chicken and dumplings are the only way to make them. Thank you for that one!

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your chicken and dumplings are the only way to make them.

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Anyone got a link to it? I like chicken and dumplings okay, but my wife loves them. I’d give it a shot with a good recipe.

The below recipe is in the TD cookbook, but no name is on it. Is it yours?

Chicken and Dumplings

1 Whole Chicken
10 Cups Water
1 Yellow Onion
½ Bell Pepper
2 Stalks of Celery
½ Cup of Green Onions
2 Bay Leaves
2 Tbsp. Real Butter.
½ Cup Milk
Salt, Pepper, Garlic Powder

Dumplings:
3 Cups Flour
2 Tsp. Baking Soda
6 Tbsp. Crisco
1-1/3 Cups Water
Salt & Pepper

Cut Chicken into pieces and place in Stock Pot (12 Qt. Magnalite is perfect) with 10 Cups seasoned Water. Use the entire Chicken including Giblets. Add Onions, Bell Pepper, Celery and Bay leaves. Slow Boil, covered until meat separates from bone (about 1 hour). Let cool.

Remove Chicken into large Bowl, discarding all Skin, Bones, etc. Reserve meat for later.

Make Dumplings on a large floured cutting board. Mix dry ingredients and spice. Cut in Crisco. Add Water slowly and mix making a stiff Dough. Place Dough on board, adding some Flour on top. Roll out Dumplings no less than 1/4" thick. Cut into 1-1/2" x 2" pieces.

Bring Stock back to a boil. Season to taste. Add Dumplings one at a time. Add remaining Flour from cutting board, Butter and Green Onions. Stir gently (be easy with the Dumplings). Reduce heat and simmer, un-covered for 20 minutes.

Cut Chicken into bite size pieces. Add to Stock Pot after Dumplings are cooked. Stir in Milk. Turn off heat, cover and let sit for at least 10 minutes. Let’s eat!!!!!!!!!