On 2/29/2016 11:47 AM, Janet B wrote:
> On 29 Feb 2016 13:56:45 GMT, 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?
>>
>> TIA
>
> I really like this recipe.
> http://www.kingarthurflour.com/recip...mplings-recipe
> It's easy enough. Just use any self-rising flour. Good Luck
> Janet US
>
Those dumplings in the link look more like US biscuits than what I call
dumplings. Sure, they're floating on the top of the stew but they're
browned on top. The drop dumplings I make don't look at all like that.
More like this:

http://www.bettycrocker.com/recipes/...a-033ada2f2005

They are dropped into the simmering stew and they sink, then they float
to the top. They come out moist outside, rather fluffy inside. They
aren't at all heavy. (I don't bother adding parsley to the dumplings,
don't see the point.)

Jill