I didn't really follow the recipe given. I took everyone else's suggestions. My husband said that the meal was restaurant quality, and he knows his southern foods! My changes were as follows: 2 cans chicken broth, 1 can cream of chicken soup, 1 can cream of celery soup, 1 can cream of mushroom soup, package of 3 boneless, skinless chicken breasts, 1/8 of an onion, minced, 1 Tblsp. butter, 1.5 cans Pillsbury buttermilk biscuits. Combine soups in a crock pot and turn on high heat. Melt the butter in a frying pan and sautee the onions. Add chicken to onions and butter. Cook all the way through. Cut chicken in small pieces and add to crock pot. Start pinching off and flouring thumb-sized pieces of biscuits. The flour keeps them from sticking together and also thickens the broth. Add big can of biscuits first. Wait 20 minutes, then flour and add the can of five biscuits, making sure the dough is small. As the dumplings cook, they will plump. Too big of pieces leads to a doughy, uncooked center. Let cook on high for about an hour to an hour and a half. Turn on low for another 15 minutes, then serve! I did not add peas and carrots to mine. That is optional.
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