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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Reviewer:

AMolina

Reviewed: Apr. 26, 2012

My whole family loves this!

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tajtaj04

Reviewed: Apr. 11, 2012

I love this dish! It reminds me of my Nana!

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Kris

Reviewed: Mar. 31, 2012

Oh my gosh! Super delicious recipe! Will make again....!

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Reviewer:

ckirch1

Cooking Level: Intermediate

Home Town: Conneaut, Ohio, USA

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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LMIYOSHI

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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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Reviewer:

ANGELA1970

Cooking Level: Expert

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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Reviewer:

Chefkoch

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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Reviewer:

bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 24, 2012

I made mine vegetarian by using mushrooms and sliced peppers, and it was yummers!

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Reviewer:

amlein

Cooking Level: Intermediate

Home Town: Novi, Michigan, USA

Living In: Las Vegas, Nevada, USA

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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