Reviewed: Feb. 13, 2008

This was good, not excellent though. I listened to other reviewers and didn't add the chicken broth, BAD idea! The bottom of the pot burned and there was not enough liquid. Next time I will cut te chicken before cooking it and I will add less potatoes. Thanks!

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KELLY624

Cooking Level: Expert

Living In: Lansdale, Pennsylvania, USA

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Reviewed: Feb. 7, 2008

I made it with a crockpot. Very Easy. It does need it's dumplings or noodles.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Feb. 4, 2008

It was very tasty....it just seemed like it was missing something for some reason. I think I'll try to spice it up next time. The dumplings however where fluffy and warm....perfect to come in from the cold to.

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BRILLIANTLILBUTTERFLY

Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

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Reviewed: Feb. 2, 2008

Makes a great dish, but I will be adding more spices to taste in the future. I used the dumpling recipe given by the highest rated review and thought that it went well with the stew.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2008

DE-lish!!! i ate this for 3 days for every meal...and was sad when it was gone! next time i'll probably omit the poatoes or use less and cut them up smaller. thanks for the recipe!

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MARCIKAY

Cooking Level: Intermediate

Home Town: Fostoria, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Jan. 21, 2008

Delicious! Very hearty and homecooked taste. For the broth, I used 3 cans of cream of chicken soup and 3 cans of chicken broth - the consistency was great! I also seasoned the dumplings with sage, thyme and garlic before dropping them in the soup.

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foodlover25

Cooking Level: Intermediate

Home Town: North East, Pennsylvania, USA

Living In: Hoboken, New Jersey, USA

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Reviewed: Jan. 21, 2008

I used the tip to cut up checken breasts before cooking- very good ides. I hesitated between 3 and 4 stars. I felt it was rather bland, but my husband really liked it. Our teen said it tasted like chicken pie filling-he thought it was ok. I used 99% fat free cream of chicken soup- maybe it would be better with regular? It was easy to make. Not sure if I would make again;maybe it's just personal taste. I looked in the James Beard cookbook and he said Chicken and Dumplings should be eaten once or teice per year, no more!

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CALIFORNIADREAMIN

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Reviewed: Jan. 13, 2008

I used low sodium cream soups, so it was a little less salty than I would have liked...but I believe that was my doing. DELISH.

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mkecupcakequeen

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 8, 2008

This recipe was great! We skipped the peas and instead of 3 cups of water..we used 2 cups of water and 1 cup of chicken broth. I made so much and had a lot of leftovers so we had seconds the next day and it still was yummy.

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azgirl

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

This was wonderful, and good to reheat as well.

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little italy

Cooking Level: Intermediate

Home Town: Chadbourn, North Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 6, 2008

I'm giving this five stars with the caveat that I meddled with the recipe. Like others, I used chicken broth instead of water and bumped it to four cups. I also used the cream of chdicken with herbs soup to include a little more flavor and with chicken thighs instead of breasts, because they're better suited for soups and stews. The chicken thighs did take about 45 minutes longer to cook than the recipe called for. I also made the dumplings from scratch and included Italian seasoning in with the flour. I also added a couple teaspoons of corn starch when I added the peas. I was grateful for the extra broth because most of the liquid boiled away by the time it was done. It was extremely yummy!

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WIMSEY

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 5, 2008

My favorite chicken and dumplings recipe! My daughter can not get enough of this! Great comfort food.

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Kimmie

Cooking Level: Expert

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Reviewed: Jan. 1, 2008

Adequate, however, for my family it was too bland and flavorless. I can't figure out how to improve it, so will probably never make it again. This is the first recipe on AllRecipes that I have been disappointed with.

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Karen

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Reviewed: Dec. 28, 2007

Saw the recipe this morning, and had it for a late lunch. Excellant! My husband really enjoyed it. Very hearty, and wonderful on a cold/sick day. True comfort food. I did use chicken broth instead of water, and used Martystars recipe for dumplings. A+ Recipe, will definately keep using.-Jess

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wife2forsman

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Reviewed: Dec. 23, 2007

My family absolutely loved this! The ultimate comfort food.

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wandakff

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Wesley Chapel, Florida, USA

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Reviewed: Dec. 15, 2007

I absolutely love this recipe and have used it time and time again. The only change I made was to add one more can of soup. But every time I make this, people love it!

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KJOY

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Dec. 14, 2007

Wonderful recipe! The only thing I did differently was leave out the peas (don't like them) and made my dumplings from scratch instead of using baking mix. Thanks for a great recipe!

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eekala

Cooking Level: Intermediate

Living In: Niagara-On-The-Lake, Ontario, Canada

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Reviewed: Dec. 6, 2007

This is the best recipe. We have an annual "International Food Day" where I work, and after I brought it the very first year, it became a yearly request to be made. I would triple the recipe and cook it up on ia big plug in roaster so as to give all 150 employees in our group a decent serving. Always lots of requests for the recipe!

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KLEVANG

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Dec. 6, 2007

Excellent! I added 2 cans of broth to the recipe, b/c otherwise it would of been to dry!

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Kim

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Reviewed: Dec. 3, 2007

This was pretty good on a cold, frosty winter night. I substituted stock for the water, and large diced the onion instead of quatering so that it spread more throughout the mixture. It was a little light on seasoning so I had to go a little heavier on the salt & pepper, but it was still very good over all.

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