Recipe by averyfern
"Chicken thighs produce the tastiest shredded/chopped chicken to use in recipes like this. A perfect version of a good ol' comfort food recipe. Goes well with fresh green beans."
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red onion, finely chopped
garlic, finely chopped
1 (14 ounce) can
1 (26 ounce) can
condensed cream of chicken soup
1 (8.75 ounce) can
sweet corn, drained
ground black pepper to taste
1 (10 ounce) can
I did everything in here wrong and it was still delicious. By doing everything wrong I mean I used olive oil instead of butter, omitted the bacon, increased the amount of thighs, put the whole thighs in instead of pulling the meat off, just used onion and garlic for vegetables, kept the same amount of liquids as for the smaller amount, used a smaller can of cream of chicken soup, used half-and-half instead of full cream, stirred in frozen corn and cooked the whole thing in a wok. It was delicious and kid friendly. My whole family ate it. It took me along time to cook but it requires very little attention. One thing though, it is not one the diet approved list. I can feel my arteries clogging as I type. It is a wonderful easy winter meal. If you are not particularly kitchen skilled (as I am not) you can impress someone with relatively little effort.
This had a strange taste, perhaps because of the paprika and/or vegetable stock. Next time I try it, I'll use just chicken stock and no paprika. It was otherwise very good.
This is a good basic recipe and I didn't think it was difficult at all. The only thing I didn't like about was the biscuits as dumplings. I thought they made the whole thing too sweet and "heavy". I will make this again, but will make my own dumplings, or I'll just add cooked, cubed potatoes at the end instead of the biscuits for a "chowdery" taste.
Oh, this is really good.
I made a couple minor tweaks... I just mix the bacon right in, I skip the heavy cream entirely, and use a larger can of corn.
I find that it never takes the 10 minutes the recipe says it should take for the dumplings to be done -- it's always a minimum of 20 minutes, often more. But that's OK, it's worth the wait.
Fantastic! I substituted some cream of celery for one of the cream of chickens and left out the corn. I also made homemade biscuits to drop in. The flavors of this soup are divine, it made great leftovers.
This was by far the BEST chicken and dumplings I've had. Alot of the recipes on here includes no veggies in them and this one does! I boiled the thighs for 30 min instead of browning them. I also used chicken broth since that's what I had on hand and made the dumplings with bisquick instead of using canned biscuits. My husband and son kept saying how yummy it was. Definately a keeper!
loved it, I finally have a recipe for dumplings that taste wonderful, not bland or too greasy, as well as quite easy to make. Definitely a keeper!!!
Really enjoyed this recipe. The vegetable stock keeps this stew from being too "chicken-y". I cut the prep time by buying a store roasted chicken and cubing the meat. I also added 1T fresh chopped thyme while the onion mixture sauteed. The bacon adds a nice crunch but I think using the entire 8 slices would be overwhelming and too salty. I just sprinkled the bacon pieces sparingly. I also used peas instead of corn. Adaptable for a variety of veggies.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Thigh and Dumpling Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 285
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