On Tue, 1 Mar 2016 12:45:31 -0800, "Julie Bove"
> wrote:

>
>"Janet" > wrote in message
et...
>> In article >, says...
>>>
>>> "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.
>>
>> Duh. You don't need any solids to hold up dumplings; they can swim. You
>> could cook them in a pan of water and they'd float to the top and stay
>> there.
>
>No. They'll actually drop down some if there is too much liquid. They will
>then disperse in the liquid. Maybe your dumplings are different over there
>but ours are made on stew.

What an idiot... the Bove brain is a dumpling.