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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RCHEISS

Cooking Level: Expert

Home Town: Mayfield Heights, Ohio, USA

Living In: Wickliffe, Ohio, USA

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Reviewed: Nov. 29, 2007

Very good recipe. I used a combination of herbs and used my own biscuit recipe with additional milk to make the dumplings. It was a bit bland so next time I will use some of the suggetions in other reviews such as using canned soup to replace water.

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Bellmorg

Cooking Level: Expert

Home Town: New Glasgow, Nova Scotia, Canada

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Reviewed: Nov. 23, 2007

Delicious! My wife and I love this recipe. The main thing I change is to leave out the potatoes and use chicken stock instead of water. I make a large batch and freeze it in meal size containers. Great on a cold night.

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ColoradoPat

Cooking Level: Expert

Home Town: Atlantic, Iowa, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 18, 2007

This recipe is good, but really not a favorite of my family. The broth has a good flavor and the chicken turned out really tender, but I didn't like how chunky everything was (and I thought I cut things up smaller than suggested).

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recipegirl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Rigby, Idaho, USA

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Reviewed: Nov. 12, 2007

This was very tasty, my hubby said the taste was very good. On the other hand it was a mess, the dumplings were overwhelming and turned out to be a monster they took over the dish and made it a thick gloopy mess. The gravy vanished after the dumplings were added and cooked. I used a biscuit mix like the recipe called for and they disintegrated. So in hindsight next time I will make it with more water/stock and make homemade dumplings. I did add a lot more spices, such as fresh thyme, garlic, Italian seasoning etc. and used Campbells lowfat cream soups. The taste is undeniably good.

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MYRTS78

Cooking Level: Expert

Home Town: Sangre Grande, Sangre Grande, Trinidad And Tobago

Living In: Hempstead, New York, USA

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Reviewed: Nov. 12, 2007

Yummmm!!! I don't like bland food or soup that isn't soupy, so I changed the recipe a bit. I added a can of cream of celery soup, an extra can of cream of chicken, and substituted chicken broth for water. To cut down on fat and sodium, I used reduced fat and sodium soup. For more flavor, add garlic, fresh basil, fresh rosemary, fresh thyme, and a little lemon pepper.

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mauriahh

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2007

Heaven! So melt-in-your-mouth good. I added 3 cans of soup and 4 cans of water and instead of poultry seasoning, I used italian seasoning. Also I used a homemade dumpling recipe for fluffy, yummy dumplings. 1 3/4c of flour, 2 tsp baking powder & 1/2 tsp salt all sifted together then 4-6 tbsp of butter cut in then 1 cup of milk. YUM!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Nov. 4, 2007

Very Very delicious! But...very very thick. i'm not used to chicken and dumplings being so thick. It tasted almost to the tee like a chicken pot pie all mashed up, pie crust and all. I almost wondered why i spent so much time on something that tasted just like something that's frozen and stuck in the oven. But again, very delicious :)

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KARIRINE

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Reviewed: Nov. 4, 2007

This is very yummy. Will make again.

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sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Sheridan, Wyoming, USA

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Reviewed: Nov. 3, 2007

Easy and Delish!! This is the perfect cold weather comfort food. The only change I made was to use chicken quarters, because it is what I had on hand. I have 2 picky daughters who LOVED this recipe. I made the dumplings according to the recipe and they were perfect. I think the secret to keeping them from being too doughy is heating the stew to a rolling boil before adding the dumpling dough. Definately will make this one again.

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TCASEY10

Cooking Level: Intermediate

Home Town: Zachary, Louisiana, USA

Living In: Pryor, Oklahoma, USA

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Reviewed: Nov. 3, 2007

With 336 excellent ratings, I probably don't need to add another but I will...This is a great recipe! I never would have thought to add cream of chicken soup to my chicken and dumplings but I will from now on. This was so tasty. I didn't add the carrots and peas b/c I didn't want my kids to turn up their noses before even taking a bite. I'm happy to say that they loved this dish. I wan't sure b/c I served it in bowls and their first thoughts were "I don't like it" because they're not used to soup looking dishes. After the first bite though, they changed their minds! I will be making this again and again.

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JOYBOWES

Cooking Level: Intermediate

Home Town: Fort Plain, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 30, 2007

This recipe is great. I used only two boneless, skinless breasts and I had only one can of soup on hand. Also my family likes noodles so I substituted those for the potatoes. It was delicious.... too bad this particular dish (regardless of recipe) doesn't keep well.. better if you can eat fresh and hot... my husband gets home from work late and the noodles always suck up a lot of the juice.. might not do it so badly with potatoes. I will definitely make this again.

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RAEBRALOP

Cooking Level: Expert

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Reviewed: Oct. 18, 2007

This was great. I've been looking for an easy and good chicken and dumplings recipe for so long and I think I found it. The only changes I made were adding 1 tsp. of bouillon granules to the water, using 1 onion and cutting the potates into 1" chunks. I may try with different dumplings next time but this was great as written...

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FOXY1619

Cooking Level: Intermediate

Living In: Bamberg, Bayern, Germany

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Reviewed: Oct. 15, 2007

Great recipe - the reason for the 4 stars is that I altered it slightly per the suggestions of some other "raters." I used three cans of soup and chicken broth instead of the water. Also added a splash of white wine and some garlic. As for the dumplings, I used a different recipe from scratch. It turned out beautifully and perfect for a cool fall supper. Husband said it was the best dish I've made so far!

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Eden

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2007

YUM! This was delicious! It turned out perfectly! I had enough leftover to make a pot pie with it the next day. This recipe is definitely a keeper!

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Karla S

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Reviewed: Oct. 10, 2007

this was AWESOME. ive never made dumplings before, and all the other recipes were a little intimidating. thanks for makin it easy for us!

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Randi

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Reviewed: Oct. 4, 2007

This was very good. Not your typical chicken and dumplings. I have made this a few times already. Thanks.

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Tracy

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Reviewed: Sep. 24, 2007

Oh my goodness this was amazing! I've never had chicken and dumplings before, but as I put it all together, I saw it looked a lot like chicken and biscuits - so I kept the potatoes out of the stew and served it over mashed potatoes. It hit hte spot! I didn't have poultry seasoning so I added some garlic powder, crushed rosemary, basil and a bay leaf. I added the carrots at the begining of the cooking time, and they were nice and tender. For the dumplings, I followed someone elses advice and used 1c. of bisquick, 1/3c. milk, some fresh parsley and some garlic powder. The only difference in the recipe I made was to use 1 onion - all I had on hand - and used 2 cans of Cream of chicken and 1 can of cream of mushroom, and used chicken broth instead of water. I added a little more water at the end of the recipe, as I was afraid it would be too thick to cook the dumplings in. So delicious! Will be making again and again!!!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Sep. 20, 2007

I made this for friends who are not the easiest to cook for and they loved it. The only change I made was I used 3 cans of soup instead of just 2. I wanted to make sure there was enough liquid so I also used 2 fat free crm of chicken and 1 crm of celery. I only used 1 onion because I'm not a huge onion fan. I also added parsley and chopped chives. Everyone loved the idea of the potatoes. I used Mary B's dumplings and added them the last 4o min. What a easy meal. Will use this again.

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MALIA

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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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Irish Chicken and Dumplings

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