This recipe is extremely easy, so I'm giving it a 4 for the taste, considering how easy it was to prepare.
My changes (per other's suggestions) included: substituting 1 can cream of celery for 1 of the cream of chicken soups, adding additional seasonings to the chicken (Lawry's seasoned salt, paprika, garlic powder, and pepper), and using less biscuits (15) rolled thin and cut into strips.
I layered the ingredients (put the chicken in frozen) in my oval Crock Pot and covered them with water. Cooked on low for 10 hours, added the rolled biscuits after 8.5 hours.
The house smelled fantastic (like chicken pot pie) and the seasonings were perfect (with my adjustments). The dumplings were flat and slippery, just the way we like them. For those who have never had chicken and dumplings, the dumplings are not supposed to "brown", they are supposed to be soft and noodle-like in this recipe.
Not the same as the old-fashioned, but a great fake out. Doesn't look as appetizing on the second day (mushy and muddled) and I suggest using bone-in chicken for more authentic flavor.
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This recipe is extremely easy, so I'm giving it a 4 for the taste, considering how easy it was...