Reviewed: Apr. 21, 2012

Very easy to make. I had a lot of Bisquick to use up so I made the biscuits instead. I just dropped spoonfuls into the gravy to cook. I make this every couple of months and left overs are still very good.

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Reviewer:

ARBUTUSROEHM

Cooking Level: Intermediate

Home Town: Urbana, Ohio, USA

Living In: Aliso Viejo, California, USA

Reviewed: Apr. 16, 2012

This was such an easy base recipe. I did change it little. I used both skinless boneless breasts and thighs plus I made the dumplings from Bisquik. The whole family loved it. Will definitely make again.

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Reviewer:

Sheila L.

Cooking Level: Intermediate

Home Town: Fairmont, West Virginia, USA

Living In: Lebanon, Pennsylvania, USA

Reviewed: Mar. 30, 2012

Classic comfort dish. Great for cooler weather.

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Reviewer:

Doug

Cooking Level: Expert

Home Town: Fairmont, West Virginia, USA

Living In: Mebane, North Carolina, USA

Reviewed: Mar. 10, 2012

I loved it. The taste was exactly what I was looking for. This will be my go to recipe!! The only thing I did different was add potatos and used chicken thighs instead...

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Reviewer:

Cameo

Cooking Level: Beginning

Living In: Cleveland, Ohio, USA

Reviewed: Feb. 19, 2012

Simple to prepare, this was a hit with my family. I tweaked the recipe a little; I used a little cayenne pepper to give little kick. It turn out great, I will add this to my winter time meals.

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Reviewer:

Ronda

Cooking Level: Intermediate

Living In: Nevada City, California, USA

Reviewed: Feb. 12, 2012

Tried this for the first time today and I must say the whole bunch loved it! Even my 11 year old had 2 bowls and she doesn't do vegetables. I did tweak it a bit... I did not drain it and added 1 can of cream of chicken, cream of mushroom, and sauted onions and garlic in butter and added to the chicken stock. It was delish!

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Reviewer:

TxCat

Reviewed: Jan. 29, 2012

Made this today and took it to a church potluck tonight. Got rave reviews from the oldest couple (60s?) to the youngest (8). I did not drain any of my water, but kept adding condensed soup until my consistency was good. It was very soupy, but that was okay! Also added sauteed onion and celery. Flavor was OUT OF SIGHT!!!! Church potluck dinners are definitely a good test and this recipe passed with flying colors! Thanks, Melissa!

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Reviewer:

badcook

Reviewed: Jan. 27, 2012

I used 1 cream of celery and 1 cream of chicken soup. I added a dash of poultry seasoning, diced some fresh carrots and onions, also frozen peas. I added about another cup or so of low-sodium chicken broth as my husband doesn't like it too thick. As per other reviewer, I did get a non-grand, non-flaky biscuit dough (Pillsbury - white packaging). Squeezed each piece in between my thumb and forefinger before dropping it in the pot. They came out just like real dumplings, instead of cakey/bready texture. This recipe is truly a keeper. It can't get any easier than this.

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Reviewer:

ChenFung

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Reviewed: Jan. 26, 2012

My first time..Yeahh!! This was very easy and tasty... Of course dumpling isn't dumpling unless you add carrots and peas.. I added those and sliced up a rotisserie chicken instead.. There was a comment to roll the dough which I did but I didn't like it because it takes the dough to long to cook... Great recipe

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Reviewer:

Chiri

Reviewed: Jan. 25, 2012

great with a few modifications! took a few different suggestions... used 1 can of chicken broth to boil the chicken and left about 4 cups in the pot. 1 can cream of chicken, 1 can cream of mushroom, 1 can cream of celery. also, i added half of onion, half a bag of mixed veggies, dried chives, oregeno, and old bay seasoning. before i added the dough i rolled each piece in a mixture of flour and old bay as well. came out perfect!

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