Chicken Dumplings Recipe

Find great Chicken Dumplings Recipe at 123EasyAsPie.com

Q: Does anyone have a really good chicken and dumplings recipe ?
I need a chicken and dumplings recipe that is easy but tasty. And also
how to keep the dumplings from turning into mesh when I drop them in.
I have not had very good luck making them before. My husband loves
cracker barrels chicken and dumplings so I would really love to surprise
him.

A: This is one of my favorite
go to sites for good recipes !!

Great to bookmark too !!

Q: Anyone have a chicken and dumplings recipe without vegetables in it?
I’m looking for a good chicken and dumplings recipe without celery, or any vegetables in it…anyone have one they could share?

A: Saw this on Oprah and its fab, just like my granny used to make
Tim McGraw made his grandmother’s chicken and dumplings for Faith Hill when they were dating!

INGREDIENTS
1 small chicken
Water
Pinch of salt
2 cups of all-purpose flour
3 Tbsp. butter shortening
1/2 cup buttermilk
1 egg

Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.

Pour flour into a bowl, leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.

Allow the dumplings to thicken the broth until it is a creamy consistency.

Q: Chicken and dumplings recipe?
I need a chicken and dumplings recipe. I cannot buy canned biscuits here I need a recipe for those as well.

A: This first recipe is like my mom and grandmother make them.
I have 2 more after this and a link to both recipes.. One had actual biscuit like dumplings and the 2nd one has noodle type dumplings.

Grandma’s Chicken And Dumplings
1 Large Chicken
1/2 C. of cool Chicken Broth
2 C. All Purpose Flour
1 Tsp. Baking Powder
Pinch of Salt
Dash of Pepper
(My mom adds Parsely for color and taste, about 1 tbl spoon)

Boil chicken till well done. (you can skip the boiling and buy a precooked chicken from the grocery store) Bone the chicken and put back into the pot with alot of the good rich broth. Mix all dry ingredients in a large bowl. Add cool broth, mix until a stiff dough forms. Turn out on a floured pastry sheet. Roll out and cut into 3 or 4 inch strips. Have broth with chicken in it boiling and drop the dumplings in one at a time. Cover and turn the heat down. Cook for 15 to 20 min.

Chicken and Dumplings
1 3-pound chicken
4 cups water
2 cups chicken broth
1 carrot, roughly chopped
1 medium onion, cut into quarters
1 stalk of celery, roughly chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening
1 cup buttermilk
Place the chicken in a Dutch oven or other large pot, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.
Bone the chicken, discarding all skin, bones and cartilage, and tear meat into bite-size pieces. Set aside. (You can do this part the day before, if you like. Just refrigerate the boned chicken — well covered so it doesn’t dry out — and broth.)

For the dumplings, combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times — no more.

For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.

For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into strips, no larger than about 2 x 2 inches. (The dumplings will plump up when they are cooked.)

If you have prepared the chicken in advance and refrigerated it, return it and the broth to your big pot and bring it to a boil. Then, with a very large slotted spoon or ladle, dip the boned chicken out of the broth, cover it and keep it warm. With the chicken broth at a low rolling boil, drop in the dumplings, one or two at a time, and reduce the heat to medium. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 10 minutes. The flour in the dumplings will thicken the broth, and it is absolutely not necessary to thicken it further.

Return the boned chicken to the mixture and simmer until heated through. Add the freshly ground black pepper and remove from heat. Makes 4 or 5 servings, depending upon appetites. I’ve seen two hungry men put away this entire recipe.

***********************
Chicken:
2 T. olive oil or vegetable oil
1 C. chopped onion
1 C. chopped celery
1-1/2 lbs. boneless, skinless chicken breasts, cubed
2 cans (14-1/2 oz. each) chicken broth
2 C. water
1/2 t. coarsely ground pepper
1/4 t. salt
1 C. thinly sliced carrots
In a Dutch oven or stock pot, heat oil over medium-high heat. Add onion and celery; cook and stir for 5 minutes. Add chicken; cook and stir for 3 to 5 minutes or until the chicken is no longer pink inside. Add broth, water, salt and pepper; heat to boiling. Cover; reduce heat and simmer for 5 minutes longer. Increase heat to bring chicken mixture to full rolling boil; add carrots.

Dumplings
1-1/2 C. self-rising flour
1 T. chopped fresh parsley (or 1 t. dried parsley flakes)
3 T. butter or margarine, melted
2 T. milk or buttermilk
1 large egg, beaten
In a medium bowl, stir together the flour, parsley, butter, milk and egg until dough forms. Turn out onto surface dusted with additional flour; knead 5 times. Roll out dough to 1/4-inch thickness. Cut into 2-inch wide strips, then into 2-inch pieces; set aside.

Q: Can someone give me a good recipe for chicken and dumplings?
I need a chicken and dumpling recipe and used with biscuits. Can someone give me step-by step instructions????? Thanx!

A: try this…

2-1/2 to 3 lb. Chicken (whole)
4 C Water
2 C Chicken broth
1 Carrot, roughly chopped
1 Medium onion, cut into quarters
1 Stalk of celery, roughly chopped
1/2 t Salt
1 C Milk
1/4 t Freshly ground pepper
.
Dumplings:
2 C All-purpose flour
1/2 t Baking soda
1/2 t Salt
3 T Shortening
3/4 C Buttermilk
Preparation:
Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.
Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.

The Dumplings:
Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times — no more.

For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.

For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3″ x 1″ strips.

Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired.

Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. Makes 4 to 6 servings.
Shared by Sandy H.
Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.

Q: Good Chicken and Dumplings recipe?
I am looking for a good chicken and dumplings recipe.Anyone have a good one they would like to share?Thanks

A: I made a really simple one in the crock pot on Saturday. I diced up several boneless skinless chicken breast, I dredged them in a bit of seasoned flour, mixed them with 2 cans of cream of chicken soup, put that in the crockpot and topped it off with chicken broth, lots of pepper and some sliced carrots. Takes about 5-6 hours. The last 1 and 1/2 I rolled flat some refrigerator biscuits (2 cans) sliced them into strips with a pizza cutter and sliced the strips in 1/2, threw them in. It was pretty darn good. I added big chunks of onion for flavor, but took them out after it was done.

I actually cheated after I put it in the crock pot I didn’t realize how long it called for to cook, I dumped mine in a big stock pot and cooked it on low and it cooked in about 3 hours.

Q: May I please have a chicken & dumplings recipe that does *not* contain shortening?
Thank you.

A: INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* 1 teaspoon dried thyme
* 1 teaspoon dried parsley
* 1 teaspoon dried oregano
* 3 tablespoons butter
* 3/4 cup milk

DIRECTIONS

1. In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
2. Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

Q: Does anyone have the recipe for Chicken & Dumplings from the Oct. 1988 Country Music magazine?
I used to get the Country Music magazine, and there was a recipe for Chicken and Dumplings. It was in an article about a lady that cooks on a river boat. The cover of the magazine was orange. That was the best recipe for chicken and dumplings that I have ever made but through several moves, the magazine was lost. I have tried checking online for back issues, but I cannot find it.

The recipe had homemade (noodles) dumplings made from the stock that the chicken was cooked in, and cream of chicken soup was added to it near the end.

I remember a lot of the ingredients and I have tried to recreate it several times, but it just isn’t the same.

Please help!

A: This might not be the same one, but it sure sounds great!
—————————————————————
Chicken and Dumplings

He likes it, he loves it, he wants some more of it! And who wouldn’t? This recipe is another hit single from award-winning country music star Tim McGraw. Make this old-fashioned supper dish with a large natural or organic chicken for flavorful results.

Serving: 8

INGREDIENTS:
1 whole (4- to 5-pound) chicken, a stewing hen if available
1 onion, quartered
2 stalks celery, cut in chunks
3 garlic cloves, crushed
2 sprigs fresh parsley
1 teaspoon dried whole thyme
1/2 teaspoon dried sage
1 bay leaf
2 cloves
1 teaspoon salt
1 tablespoon black peppercorns or 1/2 teaspoon ground black pepper
3 quarts water
2 tablespoons butter
2 tablespoons flour
1 cup chopped onion
2 carrots, diced
1 cup diced celery
2 chicken bouillon cubes
1/4 cup cornstarch
1/4 cup cold water
2 cups frozen sweet peas, defrosted and drained
1/4 cup mixed chopped fresh herbs, such as parsley, dill and thyme

Dumplings
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup minced green onion
1/4 cup minced fresh parsley
1 egg, beaten
1 cup milk

DIRECTIONS:
In a large, heavy soup pot or Dutch oven, place chicken, quartered onion, celery stalks, garlic, herbs, cloves, salt, peppercorns and water. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until chicken falls from the bones, about 1 hour. (Note: If you happen to be lucky enough to get a true stewing hen, it may take 2 1/2 to 3 hours to become tender, and you’ll have lots of great flavor).

Remove chicken to cool and drain. Strain the broth, pressing firmly on solids to extract the liquid. Let broth settle then skim excess fat. Reserve broth.

Meanwhile, when chicken is cool enough to handle, tear the meat into bite-sized pieces and reserve; discard the skin and bones.

Melt butter in a soup pot and whisk in 2 tablespoons flour until smooth. Cook over medium heat, stirring constantly for 3 minutes. Whisk reserved broth into butter and flour mixture and continue whisking vigorously until sauce comes to a boil and no lumps remain. Add chopped onion, diced carrots and celery and reserved chicken. Whisk in bouillon cubes and let sauce reduce by half.

In a small bowl, mix cornstarch with 1/4 cup cold water. Whisk the slurry into the sauce and return to a boil to thicken. Taste and adjust the seasoning.

To make the dumplings: In a large bowl, quickly mix dumpling ingredients until just combined to make a loose dough. Thin with water if needed. Do not overmix. With a 1/4-cup measure, drop scant quarter-cupfuls of batter into the simmering liquid. Cover and cook without peeking for about 15 to 20 minutes or until fluffy and cooked through.

Stir in peas and chopped fresh herbs. Serve immediately.

Q: I’m looking for an old fashion Chicken and Dumplings recipe.?
My mother used to make Chicken and Dumplings that melted in your mouth. I remember she use onions, celery and carrots in it, and I believe sage, garlic, salt and pepper. Any Seniors have such a recipe?

A: Shirley Wollard Woodlock learned to make chicken and dumplings while watching her mother, Jennie Wollard Nunn. “Hers were made to perfection,” recalls Shirley. “She would always say, ‘Don’t forget the bay leaves and the pepper.’” Now Shirley always makes her mother’s chicken and dumplings to bring to Wollard family reunions. The recipe was passed down from Shirley’s grandmother, who grew up in the hills of Tennessee. From Shirley Wollard Woodlock

1 whole fryer chicken or hen
4 to 5 bay leaves
salt and pepper, to taste
4 to 6 tablespoons butter
pepper, to taste
Dumplings:

1 teaspoon salt
1/2 cup oil
3/4 cup water
2 small eggs
3 cups flour
Wash the chicken and place into a large Dutch oven. Cover well with plenty of water and add bay leaves. Add salt and pepper, and the butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.

Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return the deboned chicken to the broth. About 1/2 to 3/4 pot of broth should remain.

For dumplings: In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough.

Turn the dough out onto a floured board. Pinch the dough in half, and roll out until thin, about 1/4 inch. Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.

Bring the broth and chicken back to a boil, and pepper well to taste. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they’ll be puffy). Most of the broth will be absorbed. Serve with red pinto beans and corn bread.

Q: I need the Bisquick box recipe for chicken & dumplings?
Bisquick Mix, On there box they have a recipe for chicken & dumplings. It is milk & bisquick mix only I need the amounts of each to us!

A: The dumplings:
1 cu Bisquick
1/3 cu milk

Stir until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture. (do not drop directly into liquid). Sprinkle with paprika.

The stew – 1/2 cu milk, 1 cup frozen green peas and carrots, 1 cut-up cooked chicken (I debone mine), 1 can Progresso creamy mushroom soup.

Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. 4 servings

Q: What’s a really easy chicken and dumplings recipe?
I need a really really easy one.
My friend said to put chicken with the dumplings and chicken broth.
We don’t have chicken broth.
What eles can I use?

and What’s the easiest way to make dumplings?

A: CHICKEN & DUMPLINGS

3 pieces of boneless chicken breasts
5 or 6 cans of broth
½ bag of mixed veggies
2 cups bisquick
2/3 cup of half and half

Cut up boneless chicken into pieces. Boil or fry until tender. Cook vegetables.
Bring broth to a bubbling boil. Mix Bisquick according to directions on box.

Drop by spoonfuls into boiling broth.

Cook for 10 mins. Add the remaining ingredients and let simmer about 20 mins.

Optional Additions: Garlic powder and pepper to taste.

Q: Can someone give me simple chicken & dumplings recipe?
NO VEGETABLES IN IT, JUST PLAIN AND SIMPLE

A: I use this recipe all of the time and it is a very easy recipe to follow and very quick to prepare.

2 cans chicken broth
2 cans chopped chicken
2 cans refrigerator biscuits

Heat chicken broth and chicken on medium high in a Dutch oven. Make small balls from biscuits and flatten. Drop biscuit pieces into slowly boiling liquid. Allow to boil for 10 minutes, stirring occasionally. Turn heat on low or simmer for 5 minutes, covered. Before serving, stir in chopped chives. Serves 4

Q: Chicken and dumplings recipe with biscuits out of the can?
Im looking for a recipe with biscuits from the can ive boiled the chicken,
ive got 2 cans of biscuits
i know you need chicken broth and cream of chicken salt & pepper.
what else?
and what do you mix together?

A: * 4 cups diced poached chicken, recipe follows
* 1 stalk celery, cut into 1/4-inch dice
* 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
* 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
* 2 tablespoons finely chopped parsley
* 1 cup prepared or homemade mayonnaise
* 2 teaspoons strained freshly squeezed lemon juice
* 1 teaspoon Dijon mustard
* 2 teaspoons kosher salt
* Freshly ground black pepper

Q: I need a recipe for Chicken rice soup with dumplings?
I’m looking for a chicken rice soup and dumplings recipe. Can anyone please give a 5 star recipe? It’s my boyfriends favorite dish and he’s coming home from his business trip tomorrow, and I wanted to make this for him.
BTW: I’m looking for the simplest yet tastiest recipe. Thanks guys/gals

A: Here is a great and simple recipe for chicken soup that is easy to prepare and just add some pork mince balls with parsley and parmesan

http://www.youtube.com/watch?v=fBkPSdbo71o

Q: Anyone have a good chicken and dumplings recipe?
I love chicken and dumplings and I want to make them but can’t find a receipe that looks good and easy. HELP you moms out there!!!

A: Chicken and Dumplings A La Celeste

I use Costco chicken because it’s bigger that let’s say, a Safeway chicken. You can use any plain roasted chicken, but if you do use more of it.

1 breast and thigh (or more) from Costco chicken skinned and separated with fork
½ cup chopped onion
2 bay leaves
1 carrot sliced (optional)
1 celery rib sliced (optional)
2 quarts chicken stock
Freshly ground black pepper

1 egg
1 cup plus 2 Tbsp milk
Pepper
2 tablespoons baking powder
3 tablespoons chopped parsley (optional)
1 1/4 cups flour (or more you want it to be thick like a paste)
1 1/2 tablespoons cornstarch

Bring the stock to a boil reduce to a simmer add bay leaves, onion, celery and carrot simmerfor 20 minutes. Add the chicken meat to the stockpot, and cook for another 10 minutes. In a mixing bowl, whisk the egg and 1 cup of the milk together. Season the mixture with pepper. Stir in the baking powder and parsley. Stir in the flour, mixing to make a thick paste. In a small bowl, dissolve the cornstarch in the remaining milk. Bring the liquid back to a boil. Whisk the cornstarch mixture into chicken broth cook at a boil for a minute and then reduce to a simmer. Drop heaping tablespoons of the dumpling batter into the soup mixture, distributing the dumplings evenly, until all the batter is used. When the dumplings have risen to the surface, simmer and cook for 4 minutes, stirring gently. Serve the chicken and dumplings immediately in soup bowls

Difficulty: Easy Yield: 4 servings

Q: Does anyone have the Great American Recipes Chicken and Dumplings Recipe?
I lost it many years ago and would like to make it again. My family loves it.

A: Title: Chicken and Dumpling Casserole
Categories: Main dish, Chicken, Casseroles,
Yield: 8 Servings

1/2 c Chopped onion
1/2 c Chopped celery
2 Garlic cloves; minced
1/4 c Butter or margarine
1/2 c Flour
2 ts Sugar
1 ts Salt
1 ts Dried basil
1/4 ts Pepper
4 c Chicken broth
10 oz Frozen green peas
4 c Cubed cooked chicken

——————DUMPLINGS—————–
2 c Buttermilk biscuit mix
2 ts Dried basil
2/3 c Milk

In a large saucepan, saute onion, celery and garlic in
butter until tender. Add flour, sugar, salt, basil,
pepper and broth; bring to a boil. Cook and stir for 1
minute; reduce heat. Add peas and cook for 5 minutes,
stirring constantly. Stir in chicken. Pour into a
greased 13×9 inch baking dish. For dumplings, combine
biscuit mix and basil in a bowl. Stir in milk with a
fork until moistened. Drop by tablespoonfuls onto
casserole (12 dumplings). Bake, uncovered, at 350
degrees for 30 minutes. Cover and bake 10 minutes more
or until the dumplings are done.
Serves 6 to 8 people.
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GRANDMA’S CHICKEN AND DUMPLING SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
********Chicken Broth*******
1 ea Fryer (2 1/2 – 3 lb chicken)
Cut up into small pieces.
6 c Cold water
3 ea Chicken boullion cubes
6 ea Peppercorns
3 ea Whole cloves
**********Soup Base*********
1 cn 10 3/4 oz. chicken broth
1 cn 10 3/4 oz. cream chick. soup
1 cn 10 3/4 oz. cream mush. soup
1 c Chopped celery
1 1/2 c Chopped carrots
1/4 c Chopped onion
1 c Chopped potatoes
1 ea Small bay leaf
1 c Fresh or frozen peas
1 t Seasoned salt
******Feather Dumplings*****
2 c Flour
1 t Salt
4 ts Baking powder
1/4 ts White or black pepper
1 ea Egg, well beaten
2 tb Melted butter
2/3 c Milk

Place fryer, water, boullion, peppercorns and cloves
in kettle and bring to a boil. Reduce heat; simmer
until chicken is tender (about 1 1/2 hours). Cool
chicken just slightly; cut into bite size pieces and
set aside. Strain and skim chicken broth. Put
reserved chicken and broth in large kettle; add cans
of broth, chicken, and mushroom soups, celery,
carrots, onion, potatoes, bay leaf, peas and seasoned
salt. Put cover on kettle; simmer soup on low heat for
about 2-3 hours. About 30 minutes before serving, mix
up feather dumplings by sifting dry ingredients
together. Add egg, melted butter and enough milk to
make moist, stiff batter. Drop by teaspoons into
boiling liquid. Cook, covered and without “peeking”
for 18-20 minutes or until the dumplings are done.
Yield is 10 – 12 servings.
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Chicken Casserole with Potato Dumplings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Courses Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 chicken breasts — with the bones
and skins
4 cups chicken stock
4 tomatoes — peeled and seeded
1/2 onion — chopped
1/2 bell pepper — chopped
2 cloves garlic — minced
1/4 cup pitted green olives — sliced
salt and pepper — to taste

POTATO DUMPLINGS
1 lb potato
1/2 to 3/4 lb flour
1/4 cup parmesan cheese — grated
salt and pepper — to taste
nutmeg
1 lb mozzarella cheese — diced
2 tablespoons olive oil

1. Cook chicken in broth: Bring broth to a boil , dump chicken, bring to a
new boil cover to seal.
2. Turn off heat. Let stand 1 hour, covered.Let cool. Remove skin and
bones and shred chicken.
3. Make sauce : Cook onions in oil, stir in garlic, cook 1 minute. Add
bell pepper, cook until wilted. Add chopped tomatoes and season. Simmer 10
minutes.
4. Add chicken and 1/4 cup broth to sauce. Cook 10 minutes. Set aside.
5. Make dumplings:
6. Cook potatoes in their skins. Peel and mash. Let cool.
7. Stir in flour, seasonings and parmesan to combine until firm.
8. Make 1 1/2 ” balls, flatten them and place a dice of mozzarella in the
center. Re shape the ball.
9. Place dumplings in a baking dish all around close to the sides.
10. Place chicken, olives and sauce in the center.
11. You may top ea dumpling with a little butter ( an idea I just had)
12. Sprinkle parmesan on all.
Bake in 350 for 30 minutes.
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