64 Reviews of Better Than Chicken and Dumplings!

From: Marla in TX

On Jan 28, 2006

I used dry mixes for this recipe and it is still great. For the self-rising flour I used recipe # 5247. For the milk I substituted dry milk, stirred it into the flour mixture and used chicken broth for the liquid instead of water. I substituted Homemade Cream Soup Mix Homemade Cream Soup Mix for the Cream of Chicken Soup. Also, added no seasoning salt or parsley to the recipe and used frozen chopped peas and carrots defrosted under running water. It is important to stop the recipe early enough. When the top is brown there will still be quite a bit of liquid. The liquid does set up upon cooling. If you continue to bake past the top is brown state the recipe will be a bit dry and more casserole/potpie like, instead of Chicken and Dumpling like. Still good either way though.

From: PhylPhyl

On Jun 29, 2005

Nothing left! My family likes chicken and dumplings, but our traditional recipe is quite a bit of work. So when I saw this one, I had to give it a try. When the entire pan was gone, I realized I'd hit on a winner. (The taste and texture somewhat reminded us of a recipe my parents had tried from a Bob Evans restaurant.) The recipe didn't print out very well — my printer was having problems — and the first three steps didn't print at all, so I had to guess at the method in those steps. My guessing was a little off but it worked out well. We'll DEFINITELY have this one again! Thanks for sharing this easy and delicious recipe!

From: GRECORICAN

On Jun 4, 2008

Fantastic!!! Thank you so very much...reminds my hubby of chicken a la king...excellent...I added some mushrooms and a touch of sherry it was excellent...thanks again will definitely make again.

From: angie_pangie

On Jan 15, 2007

This tasted really good, the flavor was wonderful. I had a bunch of left over turkey breast in the freezer from Thanksgiving and this was a wonderful way to use it up. It was a little oily from all the butter. I felt like the recipe was poorly written and could have been done in a simpler, more direct manner. I felt confused and a bit overwhelmed by the directions and I'm an experienced cook. Plus it made a terrible mess of dishes. I'll make this again after I rewrite the directions and cut back on the butter. Thanks!

From: shimmerchk

On Mar 27, 2006

Delicious, easy, tasty - what more could you want in a recipe. I usually prefer my method of cooking chicken and dumplings because I like the kind of dumplings you roll flat and cut into squares before dropping them into the liquid mixture. However, with a 1 month old baby and a 4 year old daughter I don't have time to make that kind of recipe. Though I was skeptical, I made this recipe as it is written, but used rotisserie chicken that I shredded and organic chicken broth and threw in some fresh thyme. The dish was a snap to put together. I used a slightly smaller casserole dish than 9 x 13 so I baked this for 40 minutes - PERFECT. Dumplings were moist and plump and the chicken mixture was really delicious. Thank you thank you for saving this frazzled mom with this recipe! We will make it often for sure.

From: Chef Mommie

On Feb 14, 2006

This is absolutely delicious! I made a couple of mistakes but I just might make them again. I thought I had seasoning salt and I didn't. So I threw garlic powder, salt, pepper, parsley flakes and a seasoning table blend in. I thought I needed to buy chicken broth in the can(dumb me) and after I added it in I said "What am I suppose to do with those veggies that I boiled with the chicken?" So I ended up draining them and adding the spices and veggies to the rest of the vegetables. I used skinless breast so it is probably better with the bought broth. DELICIOUS!!! A definite keeper in my house! Thank you!!!

From: Chef #329663

On Jan 26, 2009

I love this, my kids love this and so does hubby! Although he would prefer steak If you don't have self rising flour try this: to make 1 cup of self-rising flour, take 1 cup all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt.

From: Chef #767224

On Mar 7, 2008

mmmm. Whole family ate it up. Instead of s.r. flour, I used 1 c. of all purpose flour .5 tsp. salt and 1.5 tsp of baking powder, and I let it "proof" after I mixed in the milk. It bubbled up nicely before I poured, and it cooked into cobbler-like dumplings. Self-rising flour goes bad quickly, so if yours doesn't proof, then it's not going to make dumplings for you. I used thawed lima beans instead of peas to make the baby happy. And I precooked the chicken and veggies in the AM so it was a snap to put together in the evening. As I was eating the cold leftovers today, I thought that I could use turkey and add some poultry seasoning to the flour mix and get a thanksgiving dinner taste.

From: kfcook

On Feb 7, 2006

The Best!!! I used Rotisserie Chicken. It was quick and the flavor was fantastic. I too will make this often. Thanks for sharing this great recipe.

From: Leslie in Texas

On Dec 11, 2006

This was very good and hit the spot on a cold wet evening here. I added 1/2 an onion and two bay leaves to the chicken while cooking it and upped the veggies to 3/4 cup each and used Healthy Request soup.Also used cooking spray in the pan to decrease the calories and fat content a little. Thanks for posting this, Koechin!