I loooooove the Cracker Barrel style Chicken n Dumplings and this recipe delivers just what I wanted. In order to shorten the cooking time and avoid a bony broth, I pre-cooked some chicken breasts that I dry-rubbed with the seasoning salt, cut them up and put them in the broth to cook for about 30 minutes. Unfortunately I did not roll out the dumpling dough thin enough and they didn't cook through, which just made them taste floury. My mistake! I slowly added handfuls of flour to the broth to thicken it up a bit and upped the amount of pepper for some extra zest. They were delicious! Planning on making this again very soon!
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I loooooove the Cracker Barrel style Chicken n Dumplings and this recipe delivers just what I...