Reviewed: May 13, 2009

I have to start by saying that I didn't have time to make this recipe the way it calls for. I didn't make the dough. Instead, I mixed all the other ingriedients together and added them to prepared macaroni noodles. This was very delicious. The flavor of the chicken and cream of chicken soup kicked it up. I also added a drained can of carrots just for some color but it added flavor too.

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Linda

Cooking Level: Intermediate

Living In: Wichita Falls, Texas, USA

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Reviewed: Dec. 6, 2008

Flavors were good, especially the gravy, but execution was awful. I had to add more shortening to resemble "coarse crumbs", and after rolling the dough to 1/8" thickness, most of the bundles broke. Maybe if you've been making these for 40 years you can prep in 20 minutes, but if you're attempting this for the first time, allow more time. Also, I cooked the bundles for well over 30 minutes, and the pastry never really flaked. The full recipe was too much of a hassle to make again, sorry.

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Scott

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Reviewed: Oct. 12, 2008

Takes a little time to make, but tastes good.

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Jul. 28, 2008

I had to add more shortening to get the dough to the correct texture. My family really liked this!

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kathyalew

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Reviewed: May 14, 2008

Very good! I added a little shredded cheddar in with the chicken mixture and it was great! Will make again.

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texasbaker25

Home Town: Houston, Texas, USA

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Reviewed: Feb. 23, 2008

This is kinda tough to make but is far better than most of the chicken and dumplings recipes on this site.

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RobertSRQ

Cooking Level: Expert

Living In: Sarasota, Florida, USA

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Reviewed: Feb. 11, 2008

my whole fam loved this! even though i botched it up a bit, it was still great. i doubled the recipe and used cream of mushroom, b/c i doidn't have cream of chick. I added some chicken boullion to the soup in an attempt to mask the mushroom-ness. I made it a bit too salty though. I really enjoyed the ease of this recipe. Thank you so much! :-) -jen

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jen

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

Living In: Garner, North Carolina, USA

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Reviewed: Jan. 4, 2008

I really enjoyed this recipe and so did my 10 year old son. He couldn't get enough. I put the chicken, along with some fresh spinach, in a food processor. The mixture fit nicely in the dough after it was processed. I had to use a little more shortening than the recipe called so that the dough was crumbly. I also had to cook it a bit longer than 20 minutes in order for it to flake. I also doubled the recipe and used one can of cream of chicken and one can of cream of celery. Great flavor.

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UTOPIA122

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2007

My whole family, including my picky 1 & 5 year olds, loved this recipe. Kind of a variation on chicken & dumplings. I made a few modifications to suit our taste which came out very well. For the dough, I used half all-purpose and half whole wheat flour, and added about 2 T. of Italian seasoning to it. The dough never really "flaked" for me as stated in the recipe, but after simmering for about 20 minutes it was done.

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