I cant give it 5 stars because I changed many of the things about the recipe. Also I dont have anything compare it to because it was my 1st taste of Chicken and Dumplings (I am from the North) As per the prior suggestions I used 1 can cream of chicken and 1 can cream of celery. I also added 1 cup each of celery, carrot, potato. I diluted it with 2 cans (14.5 oz) of chicken broth instead of water. I also used 1 canister of reduced fat pillsbury cresent dough, rolled out very flat and cut into strips. I dont think you needed 2. I also used 1/2 a rotisserie chicken and it came out great even after cooking for so many hours. I liked the little bits of chicken instead of big chunks. It came out very thick and more like stoup which I liked. Because of the soups it came out very salty but I really liked the dumplings. I also added quite a bit of pepper to spice it up. Next time I would used the reduced sodium soups, add some frozen peas, and maybe try to add some thyme, paprika, & parsley. I really think the addition of the veggies makes it much more flavorful and a must have in this dish
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I cant give it 5 stars because I changed many of the things about the recipe. Also I dont have...