"KenK" > wrote in message
...
>I found a product I like - Swanson Chicken & Dumplings, in a 10 oz can. A
> very few pieces of white meat, mostly dumplings, and a creamy thick mild
> white sauce.
>
> I plan to try to make a homemade version. Perhaps canned or left-over cut-
> up chicken, a can of creamed chicken soup, and homemade dumplings. Maybe
> add chicken bullion cube or two for some salt and additional chicken
> flavor. Maybe a bit of water if it's too thick. Mix and heat on stove or
> in
> MW.
>
> Am I missing anything obvious? I'm not into highly seasoned fancy food, as
> you can see.
>
> Suggestions?
>
> TIA

I used to make chicken and dumplings all the time. I used cut up, cooked
white chicken breast (can use canned), carrots, celery, onion and chicken
broth. Can add peas and other vegetables too. What you want is pretty much
a stew. I did not thicken this but you could. You just don't want too much
liquid in proportion to your solids so the dumplings will float on top
properly. My only other seasonings were salt, pepper and parsley. My
dumplings were essentially biscuits but made more like drop biscuits so the
dough was softer and could be dropped onto the stew.

Now these are the soft, puffy, fluffy dumplings. My MIL did hers with the
rolled dumplings which are essentially thick noodles but she made hers
pretty much the same, other than that.