This recipe is a good solid, "starter" recipe for chicken and dumplings. Especially convenient is the use of the refrigerated biscuits. I made so many modifications, though that it wasn't even the same recipe. I replaced the broth with chicken stock. Sauteed chicken breasts seasoned liberally with poultry seasoning, salt and pepper, with a light dusting of flour; removed from the pan and sauteed the ` 1/3 cup sweet onions (I don't think the recipe called for onions, in fact) with carrots, celery, and 2 cloves garlic minced, then made a slight roux, added the stock, shredded the chicken and added to the stock; added a bay leaf, then used the biscuits as written in recipe. I threw in a half bag of frozen peas near the end. I did use 1 can of the low fat or fat free cream of chicken soup, too. Anyway, it certainly goes together easily and my version, to me, was really flavorful. Thank you, Southern Living!
OUTSTANDING!! I was really surprised at how good this was, even my 6 year old Daughter can't get enough! I was looking for a quick Chicken and Dumplings recipe for weeknight's and this completely wowed us, so easy and delicious!
Super quick and easy - not as good as my mom's recipes with biscuits from scratch, but still great for a cool day. My three fairly picky kids (6yrs, 4yrs and 18mo) all ate 2 bowls each.
I add extra carrots, an extra can of cream of chicken soup and a little fresh thyme.
This was a very good, easy, kid-friendly dinner. Easy to do and my children liked cutting the biscuits up. I used 1 cup of frozen mixed veggies instead of celery and carrots. Also used some cornstarch to thicken. I gave it 3 stars for a good, solid recipe. I would make it again for my family and try a suggestion in another review of using a cream of chicken with herbs to boost the flavor more.