I'm giving this a four mostly because I made a few changes. I made a larger amount, so I still used the two cans of cream of chicken, then for the third can I used cream of celery. I also chopped up two stalks of celery. The base recipe felt like it needed seasonings, so I added garlic. I've never used Mrs Dash before, but thought I'd try it out. Seemed to work, but I wasn't sure how much to use. I eyeball everything, so I ended up using about a tablespoon and a half - maybe two. Next time I'll use more. I didn't add salt or black pepper, because I thought the canned soups and the Mrs Dash might contain enough. Wrong! I'll have to experiment with the quantity - probably making the sauce before I add the chicken so I can taste. Instead of covering only with water, I used about a soup-can's worth and then covered the remaining with white wine. Yum. This time around, the dumplings were a tad gummy for me. I put them in an hour before serving. I don't know if that means they should go in earlier or later, so I'll have to do some research on that. Finally, the chicken was a little dry. Either I'll break it up about a half-hour before serving (I did it an hour before this time), or I'll use thigh meat next time. Officially, this was an incredibly aromatic dish, and the sauce tasted great, but not great enough obviously.
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I'm giving this a four mostly because I made a few changes. I made a larger amount, so I...