"sf" > wrote in message
...
> I've found that I don't need to add cream or a cream sauce to make a
> thick gravy for chicken & dumplings.... the dumplings thicken it w/o
> adding anything extra.
>
> Here's the recipe I use http://i37.tinypic.com/vy6175.jpg (thank you
> Betty Crocker) Hold down ctrl and toggle + to increase the size, if
> needed.
>
The cream sauce thing is just the way my mother taught me. Actually, she
made creamed chicken served over biscuits; I do the dumpling thing.
Absolutely nothing wrong with Betty Crocker's version - that's where I got
the drop dumpling recipe.

Jill