The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 30, 2012
This was okay to prepare. I kept thinking this has to easier than this. I already make a chicken already cut up, I heat the oven at 375 - arrange the chicken in a corningwear, sprinkle with salt, pepper, and paprika, then add a can of cream of mushroom or celery and coat the the chicken pieces, rotate and repeat on the other side. Put in oven for 40 minutes and done. the dumplings would be a nice added bonus but the rest could really easy without all the mess that this recipe calls for. I will rate it a 3 for great idea but there is a way easier way of doing this. much!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 26, 2012
My whole family loves this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 11, 2012
I love this dish! It reminds me of my Nana!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 31, 2012
Oh my gosh! Super delicious recipe! Will make again....!
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Cooking Level: Intermediate

Home Town: Conneaut, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 29, 2012
The flavor was wonderful! The recipe made way too many dumplings, though. I would 1/3 the dumpling recipe next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 29, 2012
I used chicken breast to cut down on the fat and cooked the chicken in a pressure cooker because I was short on time. We prefer things a bit more spicy so I more than doubled the paprika (I tasted it and felt it needed more) and added a couple of dashes of cayenne, just enough to get a little snap. I also substituted chicken stock for the water. Without these changes I felt it would be slightly bland for us.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 28, 2012
Made this with chicken breast and hungarian paprika. Served it over egg noodles instead of the dumplings. Everyone LOVED it! Easy to make, delicious, plenty of sauce to ladle onto your starch of choice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 26, 2012
Awesome. I used broth instead of water and added 1/4 tsp thyme and a bay leaf. It was exquisite.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 24, 2012
I made mine vegetarian by using mushrooms and sliced peppers, and it was yummers!
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Cooking Level: Intermediate

Home Town: Novi, Michigan, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 24, 2012
This is a wonderful recipe; I have made this about 5 times since I first tried the recipe about a year ago. I too use broth or stock in place of the water and add more paprika probably about a total of 3 ½ tablespoons. I use about 3 cups of broth and cook the chicken on low until is it falling off the bone. I then remove the meat from the broth and bone the chicken. This is when I add the flour to thicken the broth mixture and add the scour cream. I wait until the end to return the chicken to the pot (doing so too early has left me with only shreds of chicken) The dumplings are wonderful and my boys like to help make them.
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Cooking Level: Expert

Living In: Lafayette, Indiana, USA

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