Reviewed: Sep. 17, 2007

This was really pretty good however we did find it not "soupy" enough to suit us. Perhaps I added too many vegetables or something. Also my dumplings weren't quite done but I'm sure that was my fault. Must not have had the stew boiling hard enough! All in all it had pretty good flavor. Will probably make again.

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COGRANDMA4

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Reviewed: Aug. 1, 2007

Yummy! The only changes I made were to cut down on the cooking time so I used fresh chicken tenders cut into bite size pieces and cooked separately in a frying pan. I also used one can of peas and carrots instead of fresh carrots and frozen peas, and boiled the onions and celery in the 3 cups of water. I also omitted the potatoes as I felt the biscuits were enough starch. The flavor was fantastic and my family loved it. Making it this way reduced the cooking time down to half.

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CGUILLAU

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Reviewed: Jul. 18, 2007

The ultimate comfort food! I used one can cream of chicken and one can cream of celery. I added a teaspoon of chicken boullion and a heafty sprinkling of garlic powder. I only used 1 cup bisquick and a third a cup milk to make 9 dumplings, which turned out wonderfully! I sprinkled the dumplings with a bit of paprika, too. I do wish I had a few more... Next time I will add a bit of cornstarch to thicken the broth up, but this was wonderful!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 9, 2007

It was good but I can never seem to get the dumplings to cook all the way threw. I usually end up with about have dough- like. Will keep trying though.

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whatever girl

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Oceanside, California, USA

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Reviewed: Jun. 18, 2007

This was a little bland for me. Next time will add some seasonings to perk it up a bit.

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LAURAMATTNSHAINA

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Reviewed: May 18, 2007

Fantastic dish! Everyone loves it, from my husband to my 3 yr old, even my picky father loves it. Great, great, great!!

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Erin D

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Reviewed: May 10, 2007

This meal spends a lot of time on the stove and needs either constant attention or more liquid to prevent burning to the pan. I've also tried this recipe in a crock pot and it turned out great--just finish off on the stove or by baking in the oven once you add the dumplings.

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Double-Oven Lovin'

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 16, 2007

Personally, I think this is the best chicken and dumplings I've ever had! I will definitely be making this again in the future. My husband thought it was very good, but he did think it was a bit too salty for his liking. I thought it was perfect. Another thing that may be helpful is that it isn't necessary just to use cream of chicken soup. I didn't have any on hand, but I did have cream of celery and cream of potato. I used that, and only used 3 potatoes because the cream of potato soup had some potato chunks in it already. I also used 2 cans of chicken broth in place of the water. This meal is so incredibly flavorful! You can't go wrong with this recipe! It was so easy to do, as well. Just throw the stuff in the pot and let it cook slowly on the stove until it is time for the dumplings to be added. It took a long time to cook, but I think it adds to the flavor. All of the ingredients meld together to produce one wonderful meal that appeals to all of the senses!

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April

Cooking Level: Expert

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Reviewed: Apr. 6, 2007

Love this! It takes a long time but is worth the effort. Very yummy and I was surprised at how tender the chicken breast is by cooking it with this method. I made the buttermilk dumplings suggested in comments. My husband and children raved about this meal. Thank you so much.

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Conchmom33

Cooking Level: Intermediate

Home Town: Elmhurst, Illinois, USA

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Reviewed: Mar. 27, 2007

I made this last nite and it was very tasty. After reading the many reviews, I did make a few changes. I used 3 cups low sodium chicken broth instead of water. I chopped the onion and potatoes into smaller sizes than the original recipe states. I omitted peas due to pea allergies here. I made 8 dumplings using 1 cup of baking mix, 1/3 cup milk, dash of dried thyme, and 1/2 tsp. dried parsley; drop into bubbling liquid, cook 10 minutes covered, 10 minutes uncovered. Served 4 with leftovers. Everyone agreed this was a delicious 'make again' recipe. Thank you!!

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Lori

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2007

Yum! Tasted and smelled like my Nane Brine's cooking! Thanks for a great St. Patty's Day recipe.

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Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA

Living In: Concord, New Hampshire, USA

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Reviewed: Mar. 25, 2007

This recipe is great! I altered it a bit to make more of a thick soup because I was a little worried that there wouldn't be enough liquid. I used 6 cups of chicken broth as opposed to the 3 cups of water, and then added 2 more cups of water just before making the dumplings. I used frozen green beans instead of the peas and added some sliced mushrooms in place of the potatoes. I found the ratio for dumpling mix to milk to be a bit off... I used about 3.5 cups of mix to make the dough more stiff. I added 2 tablespoons of fresh rosemary to the dumplings as well. All in all, this was easy and tasty.

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laramia

Cooking Level: Expert

Home Town: Scotia, New York, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 22, 2007

Wunderbar!! Make sure to use fresh veggies, nothing canned!

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LADYVIOLA

Cooking Level: Expert

Living In: Greenfield, Wisconsin, USA

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Reviewed: Mar. 21, 2007

This was delicious- my husband and 2 year old loved it, too. Definitely a keeper!

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Deb H.

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Reviewed: Mar. 21, 2007

I added about 2 cups more water and used boullion cubes instead of salt. To thicken the increased broth, I added 1 can of the soup in the beginning and added 1/4 cup flour to the 2nd can and added that at the end. After it thickened, I topped the pot with prepared Hungary Jack biscuits and then cooked them the same as the recipe states for the homemade dumplings. My kids enjoyed this!!

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IMP70

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Reviewed: Mar. 20, 2007

A HUGE hit with the whole family. Even my 6-year old "picky eater" liked it. I think next time I make itm I'll add a little more liquid and a little less dumplings.

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Athena2222

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 20, 2007

My family greatly enjoyed this recipe, but with a few modifications, I used broth instead of water and added an extra cup. I made my grandmother's egg dumplings because we prefer them to the biscuit topping (we generally serve the chicken and dumplings over biscuits). It was pretty good, but even when only adding 3 chicken breasts I felt it was a bit heavy on the chicken. I can't say I would see why this is a 5-star recipe, however, as isn't necessarily a stand out flavor, and I have had better.

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Heidi Mae

Cooking Level: Intermediate

Living In: Allendale, Michigan, USA

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Reviewed: Mar. 19, 2007

My family agreed that it was way too peppery and that the dumplings were a bit bland. It was good but not worth the time it took to make.

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vaguebird

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Reviewed: Mar. 19, 2007

Personally, probably one of the best recipes I've pulled off of this site! It was EXACTLY as I'd hoped it would be. Proudly served it for St.Paddy's Day and impressed everyone. Was a little worried about one comment about the dumplings having to be stirred continuously or they'd fall. I made sure the liquid was boiling when I added the dough - worked fine.The dough cooked on the surface No stirring needed. There was alot of Dumpling and that was just fine.. Will absolutely, definitely do this one again - BEFORE next St-Patricks day.

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