Irish Chicken and Dumplings

From: Chef #1098228

On May 22, 2009

This was SOOOOOO GOOOOD! My whole family practically inhaled it. Can't wait to make it again. Thanks so much for posting this recipe.

From: Mommy Lala

On Oct 8, 2008

WOW! Absolutely loved this recipe... My SUPER fussy hubby even said it was better than his Baba's... Yummy!!

From: Cindy Lynn

On Sep 20, 2002

Rather than use chicken breast halves, I used chicken wings (I freeze big bags of them for chicken stock/stews when we butcher), which I cooked up this morning. When I was ready to complete the Chicken and Dumplings, I removed the chicken wings and picked the meat off the bones, measured out the broth in the pan...couldn't believe it was exactly the three cups called for...wouldn't have happened if I'd been trying...lol. I added the remaining ingredients, including the de-boned chicken and cooked as directed. I could not find my bag of frozen peas in either chest freezer or fridge freezer, so I substituted canned peas (it would definitely have been even better with fresh or frozen) instead. I made up some bisquits and dropped them in. I must have made them a little larger than the recipe called for because I had to cook them a little longer than stated (approximately 10 minutes). With the creamed soups added so early (with raw potatoes and carrots), I expected it to tend to stick and possibly scorch...not a bit though (yeaaaahhh). We all really enjoyed this and will definitely be having it again. There were only 3 of us for dinner tonight, so we had about half left over, which is great because I need something to just warm up tomorrow evening. Since we don't like reheated dumplings, I removed the remaining ones before refrigerating the left-overs and will make fresh tomorrow evening. Thanks for sharing a really great recipe RecipeNut. I just had to try this when I saw Irish since 50% of my heritage is Irish!

From: Happy Hippie

On Mar 8, 2007

Awesome chicken and dumplings that was enjoyed by the whole family. The changes I made were as follows: used leftover chicken breasts, cut in chunks. Since chicken was not stewed for broth, I used low sodium chicken broth instead of water. Also, I used 2 cans of condensed cream of chicken and mushroom soup rather than cream of chicken soup as called for in the recipe. I also added a teaspoon of chopped garlic and only one onion chopped rather than quartered. the cooking time was greatly reduced also due to the use of leftover chicken. Total cooking time for this recipe as I prepared it was about 50 minutes. These are fairly minor adaptions to an already perfect quick and easy recipe. Thanks RecipeNut for a meal that will be served in our home again and again.