This recipe is awesome. I made it in a slow cooker. Super easy. Either use broth or throw in 6 bullion cubes. I also added some finely chopped onions and celery (a few tablespoons of each) and about 6 carrots. I also added 1 can of cream of chicken soup and didn't need the flour mixture at all. Cook for about 6 hours, shred the chicken w/ 2 forks right in the cooker and do the dumplings 1/2 hour before you're ready to eat.

Reviewed On: Jan. 1, 2008

These are the best stuffed mushrooms ever! I've been making them for a couple of years, and everyone asks for the recipe. Any kind of onion works, but I prefer vidalia. The trick w/ this recipe is to crunch up the bacon. I usually bake them at around 400 for 20-30 min. (depends on how big the mushrooms are), then pour out the juices/grease and finally put them under the brioler for a few minutes. You can even cook/drain them ahead of time and just rehaet and broil~~they are awesome!!!

Reviewed On: Sep. 25, 2007

My family really enjoyed this meal. I added fresh carrots and celery and lots of fresh spinach (that "made" the dish!). I thought the biscuit dumplings were gross. I will make this again, but will use Bisquick/milk dumplings next time. All in all a keeper!

Reviewed On: Sep. 25, 2007