Reviewed: Mar. 27, 2008

I made this for St Patrick's Day and everyone loved it. I wouldn't change anything! Very hearty and comforting.

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Courtney

Home Town: Buffalo, New York, USA

Living In: New York, New York, USA

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Reviewed: Mar. 25, 2008

I won't lie, this was pretty darn tasty. The first time I made it, my brother and I split the huge batch into two portions and ate it all. Sooooo good. Also, if you're worried about being a bad cook, stop, because you CAN NOT mess this recipe up.

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Jake O'Connor

Cooking Level: Intermediate

Living In: Independence, Missouri, USA

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Reviewed: Mar. 24, 2008

Great taste; next time I will cut the baking mix part in half. I got way too much dumpling. Also will add some broth to give a little more liquid. Very good though!

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LEMFANFARE

Cooking Level: Intermediate

Living In: Westborough, Massachusetts, USA

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Reviewed: Mar. 23, 2008

Really good! Didn't make the dumplings but served over Grands biscuits. I left out the potatoes, added onion powder, chicken boullion, rosemary, sage and parsley. It was definitely not bland. Will make again! Thanks for sharing!

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MADISONLIBERTY

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Reviewed: Mar. 21, 2008

I ended up making this in the crock pot last weekend. I cooked it on high for 6 hours. Then, I dropped the dumplings on top and baked it in the oven for about 10 minutes. I thought it was delicious the night I made it, but didn't really care for the leftovers.

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Marie

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Reviewed: Mar. 21, 2008

I thought it was okay but My DH didn't like this much. I don't think I'll put the effort into this one again.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

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Reviewed: Mar. 20, 2008

THIS IS THE FIRST CHICKEN AND DUMPLINGS THAT I MADE THAT TURNED OUT AND IT WAS YUMMY. USED FROZEN BISCUITS THAT THAWED DURING THE COOKING PROCESS AND CUT THEM HALFWAY HORIZONTALLY THEN CUT THAT INTO FOUR EQUAL PIE PIECES. USED CHICKEN BROTH INSTEAD OF WATER OMITTING THE SALT. DIDN'T COOK AS LONG AS SUGGESTED. INITIALLY COOKED FOR 1 HOUR AND COOKED POTATOS AND CARROTS FOR 20 MINUTES.

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BORSHIA

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Reviewed: Mar. 19, 2008

The dumplings turned out terribly both times I made it.

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Mike's Trophy Wife

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2008

Hands down best chiken and dumplings!

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KieraH

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Mar. 18, 2008

My family loved this recipe! This is definately a family favorite! I made this as the recipe states and didn't change anything.

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Leslie

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: Mar. 17, 2008

Made this for St. Patrick's Day meal. Very well received. Added parsley and poultry spice to the dumplings mixture. next time might only make 3/4 of the dumpling mixture - soaked up all of the liquid and wasn't enough to cook the top all that well. Saw suggestions to use chicken broth substitution - will try that next time. Served with soda bread, steamed cabbage and colcannon; finished with Irish cream bundt cake muffins! Yum!

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Smiths at the Lake

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Reviewed: Mar. 17, 2008

This took some time, but it sure was worth it. The flavors were great making it a great comfort food. Perfect for cold days and would be great to make for someone who is sick. Makes the house smells wonderful too! I followed the directions exactly. Only change I would make it to not make so many dumplings. Maybe cut it down to 2 cups!

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Kauai17

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Mar. 14, 2008

This really is a great comfort food. I cooked exactly as directed except I used chicken broth inplace of the water to boil the chicken and veggies. Next time I will not cook the chicken for so long on low as mine became a little rubbery and I will only make half of the dumpling mixture, I would prefer this a little more soupy.

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MKISCOAN

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Reviewed: Mar. 5, 2008

This is an excellent recipe. It is very time consuming to make, but it's not difficult. I used cream of mushroom the last time I made it by accident, but it was still very good. I also chop my potatoes into smaller pieces instead of just quartering them. I used a roll of biscuits from the refrigerated section to make my dumplings. This is much easier and just as good.

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JODIMASTICS

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

We enjoyed and would make again.

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Trisheee

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Reviewed: Mar. 4, 2008

The flavor was good but there was not nearly enough liquid, I would add at least another can of soup and more water, the dumplings cooked quickly but had no taste, I made buttermilk biscuit dough. For the amount of time and effort it was just not really worth it, it's just like chicken pot pie filling.

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jcho

Cooking Level: Expert

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Reviewed: Mar. 3, 2008

SAVORY--Fantastic flavor. I grew up on flat dumplings, and my husband likes the refrigerated biscuits as dumplings. This is a great compromise, and actually we like it better. I didn't have potatoes or carrots on hand(only a can of mixed vegetables), so I did not add the 1 teaspoon of salt. Without potatoes, no need for additional salt since it already had 2 cans of soup. Whole family had a bad cold--this was very soothing and comforting! A++

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tkdavis4him

Cooking Level: Intermediate

Home Town: Moss Point, Mississippi, USA

Living In: Youngsville, North Carolina, USA

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Reviewed: Feb. 26, 2008

Excellent! A meal in itself. Made just as recipe stated and I found it could use a bit more liquid toward the end. But my husband enjoyed it very much and we'll definitely be making it again.

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Jennifer

Cooking Level: Intermediate

Living In: Fairview, North Carolina, USA

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Reviewed: Feb. 25, 2008

It's good, i don't like the potato though. I make a recipe that is very simalar only i use a lot of water. i take the water add boneless chicken and simmer for two hours. then i shred it and add the peas, carrots, onions and seasonings and cook for a while. after that i add two cans of chicken broth and two cans of cream of chicken. i let that simmer for an hour then make homeade dumplings and simmer for 15-20 minutes. mine is simalar, but yours is very good too. oh and i also add a stick of butter.

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