Almost the same great taste as the dumplings I make from scratch!! Except these are much easier to make, and less time consuming! After reading some reviews I adjusted to the following: I used the cream of chicken soup as directed. I used boneless skinless chicken breast. I did not cut the chicken up until right before serving to prevent drying out. I like more dumplings then chicken, so I only added two breast of chicken. I covered with one 14oz can of chicken broth instead of water. I diced into tiny pieces about 1 1/2 stalks of celery and finely grated 1 carrot to season the broth. (To make it similar to the dumplings I make from scratch, without getting veggies in the way of the dumplings). I added the dumplings the last 90 minutes of cooking. It was so easy, and so yummy!

Reviewed On: Jun. 15, 2009

This meal is easy to make, and easy on your budget. I wanted to cook the meat slow in a crock pot but was short on time, so I beat the meat to tenderize it, then cooked it and the onion in a skillet. I added a few cloves of minced garlic to the pan to give it more flavor. I added 3 Tbs of soy sauce as directed, and over rice it was not salty, but you could easily cut back to 2 Tbsp. I serve it over rice with egg rolls. I for sure would not add any additional salt, such as garlic salt.

Reviewed On: Jun. 15, 2009