On Monday, February 29, 2016 at 8:56:51 AM UTC-5, KenK wrote:
> 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?

I think the CoC soup will be too thick straight out of the can, and
too thin if you add as much water as the can directs. Add some water,
stir it in, and see if it seems about right. "About right" should be
the consistency of stew, or a little thinner. The dumplings want a
little moisture as they cook. You didn't say whether you were making
slickers or puffy dumplings. I don't really have any experience with
slickers, being a damnyankee. (OTOH, I didn't have any experience with
any dumplings at all until I was in my late 40s. My grandmother made
big, wide, homemade egg noodles, which is what we ate instead of
dumplings.)

The canned soup might provide enough salt already. Taste it before
you add bouillon.

Cindy Hamilton