Chicken and Dumplings

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Very good and easy. My family doesn't like the texture of celery or onions so I use celery salt and cream of onion soup instead and works out great.

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The MOST delicious chicken and dumplings I have ever eaten! Thank you so much for the recipe!!

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LOVE IT!

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Almost like grandma used to make without all the fuss. My family loves this recipe on a cold or warm day. Living in the South, comfort food is perfect anytime. Recipe was easy and now a family favorite.

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I made this for the Ronald Mcdonald house here in Wilmington Delaware. It was easy, made a lot, and it was comfort food. Afterwards, I shared with my kichen mates at the house because they were amazed at how easy and tasty the dish was! I am planning to make it again this weekend for a large office crowd. The only modification I made is I fried sage to the oil prior to adding the onions. Thank you for such a wonderful recipe!

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I created a profile just to leave a comment on this recipe. I looked at this recipe as a guide. I cooked a whole chicken in my crock pot and used the broth to make the recipe...blah blah blah (I hate it when people leave reviews who didn't follow the recipe to the letter!, but the method of preparation was the same. The timing is all off on this recipe----like, I think it's a typo or something. After 10 minutes of simmering, my dumplings were nowhere near ready to serve. They were still puffed up and hanging out at the top of the pot. They really need at least a full hour of simmering. After an hour, the dish really started to come together, thicken up, and really become flavorful. Be careful and make sure you allow yourself plenty of time!!

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I dropped by my daughter's house recently and she was just taking this off the stove. She had used a rotisserie chicken and left out the carrots as she and her boys aren't big fans of them. It was spectacular! When I asked for the recipe she gave it to me and told me it was Sandra Lee's Semi-home made. You can bet I'll be using a lot more of Sandra's recipes!!

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if anyone didnt like this recipe, then you definately screwed it up! everytime I make this, everyone in the house loves it! the only thing is to make sure the biscuits are rolled THIN and lightly floured (not paper thin !!! the flour on the biscuits help thicken the stew!!! you can also roast your own organic chicken, use FAT FREE broth!! My aunt used to make dumplings in strips which made them cook faster and have a great texture! I never liked the poofs of flour as dumplings! thin really makes a difference!

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Overall, this recipe was just ok, after a few adaptations. The sauce was not thick & the biscuits were not cooked enough after the last 10 minutes suggested in the recipe (they tasted like raw dough. I ended up cutting each biscuit in half again and left it on the stove on simmer for another 20 minutes - by then the sauce had thickened up and the dumplings were just right.

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this was delicious! can't wait to make again. thank you sandra lee for helping me transform so many everyday items into something special!