I found a recipe for chicken and dumplings I had written down on a pad, in a
drawer but don't remember who gave it to me, so I can't clarify something.

2 boneless chicken breasts
2 cans cream of chicken soup
carrots and onion

Cook in slow cooker.

1 hour before done, add broken pieces of Pillsbury biscuit dough.

My question is, does two cans of cream of chicken soup mean just the contents of
the can, or do I add water as if I was actually making the soup? Also, if I
wanted to use more chicken, do I just add another can of soup? Thanks.

<Cooking in > wrote in message
...
>I found a recipe for chicken and dumplings I had written down on a pad, in
>a
> drawer but don't remember who gave it to me, so I can't clarify something.
>
> 2 boneless chicken breasts
> 2 cans cream of chicken soup
> carrots and onion
>
> Cook in slow cooker.
>
> 1 hour before done, add broken pieces of Pillsbury biscuit dough.
>
> My question is, does two cans of cream of chicken soup mean just the
> contents of
> the can, or do I add water as if I was actually making the soup? Also, if
> I
> wanted to use more chicken, do I just add another can of soup? Thanks.

I suppose you can add half the water and see which way you should have
gone - no water, or all the water.

more chicken: more soup, more carrots and onions, more dough, if it will
fit. MORE EVERYTHING! (best Seinfeld line ever).

<Cooking in > wrote in message
...
>I found a recipe for chicken and dumplings I had written down on a pad, in
>a
> drawer but don't remember who gave it to me, so I can't clarify something.
>
> 2 boneless chicken breasts
> 2 cans cream of chicken soup
> carrots and onion
>
> Cook in slow cooker.
>
> 1 hour before done, add broken pieces of Pillsbury biscuit dough.
>
> My question is, does two cans of cream of chicken soup mean just the
> contents of
> the can, or do I add water as if I was actually making the soup? Also, if
> I
> wanted to use more chicken, do I just add another can of soup? Thanks.

Don't add water. Don't use more soup if you add more chicken but do make
sure that you use a big enough Crock-pot if you are adding more. Crock-pots
really do conserve whatever liquid you put in, which is why you can't use a
regular recipe and just put it in the Crock-pot. You need very little
liquid.

But if I were you, I wouldn't make that recipe at all. Dumplings are very
easy to make and even if you use Bisquick or something of that ilk, they
will be better than the biscuit dough. I wouldn't use the cream soup
either. I would use a small amount of chicken broth and I would also add
other veggies to make it sort of like a stew. And top it with nice fluffy
dumplings, probably with some parsley in them.

On Thursday, July 31, 2014 1:23:24 AM UTC-4, Julie Bove wrote:
> But if I were you, I wouldn't make that recipe at all.

I agree with Julie but if you are going your canned route, try 1 can of cream of celery in place of 1 coc soup. You really need more than just chicken plus chicken. Dice a carrot up or whatever you have / like.

On 7/30/2014 9:01 PM, Cooking in wrote:
> I found a recipe for chicken and dumplings I had written down on a pad, in a
> drawer but don't remember who gave it to me, so I can't clarify something.
>
> 2 boneless chicken breasts
> 2 cans cream of chicken soup
> carrots and onion
>
> Cook in slow cooker.
>
> 1 hour before done, add broken pieces of Pillsbury biscuit dough.
>
> My question is, does two cans of cream of chicken soup mean just the contents of
> the can, or do I add water as if I was actually making the soup? Also, if I
> wanted to use more chicken, do I just add another can of soup? Thanks.
>
I'll go out on a limb and pretend this is a legitimate question.

IMHO, what you have is a recipe for some really lousy chicken & dumplings.

Jill

On Thu, 31 Jul 2014 12:11:12 -0400, jmcquown >
wrote:

> On 7/30/2014 9:01 PM, Cooking in wrote:
> > I found a recipe for chicken and dumplings I had written down on a pad, in a
> > drawer but don't remember who gave it to me, so I can't clarify something.
> >
> > 2 boneless chicken breasts
> > 2 cans cream of chicken soup
> > carrots and onion
> >
> > Cook in slow cooker.
> >
> > 1 hour before done, add broken pieces of Pillsbury biscuit dough.
> >
> > My question is, does two cans of cream of chicken soup mean just the contents of
> > the can, or do I add water as if I was actually making the soup? Also, if I
> > wanted to use more chicken, do I just add another can of soup? Thanks.
> >
> I'll go out on a limb and pretend this is a legitimate question.
>
Good thing you included the winkie because you *know* it isn't. Some
regular decided to troll again, because it fits the pattern perfectly.

> IMHO, what you have is a recipe for some really lousy chicken & dumplings.
>

No kidding!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 31 Jul 2014 10:36:21 -0700, sf > wrote:

>On Thu, 31 Jul 2014 12:11:12 -0400, jmcquown >
>wrote:
>
>> On 7/30/2014 9:01 PM, Cooking in wrote:
>> > I found a recipe for chicken and dumplings I had written down on a pad, in a
>> > drawer but don't remember who gave it to me, so I can't clarify something.
>> >
>> > 2 boneless chicken breasts
>> > 2 cans cream of chicken soup
>> > carrots and onion
>> >
>> > Cook in slow cooker.
>> >
>> > 1 hour before done, add broken pieces of Pillsbury biscuit dough.
>> >
>> > My question is, does two cans of cream of chicken soup mean just the contents of
>> > the can, or do I add water as if I was actually making the soup? Also, if I
>> > wanted to use more chicken, do I just add another can of soup? Thanks.
>> >
>> I'll go out on a limb and pretend this is a legitimate question.
>>
>Good thing you included the winkie because you *know* it isn't. Some
>regular decided to troll again, because it fits the pattern perfectly.
>
>> IMHO, what you have is a recipe for some really lousy chicken & dumplings.
>>
>
>No kidding!

Too bad this group isn't more friendly. I'm not a regular, and I'm not trolling.
I had a scrap of paper with a recipe jotted down I got from someone and wanted
to clarify it. If that's too much to ask, well maybe you should just move on to
the next post and not feel the need to jump on someone for asking a simple
question.

<Cooking in > wrote in message
...
> On Thu, 31 Jul 2014 10:36:21 -0700, sf > wrote:
>
>>On Thu, 31 Jul 2014 12:11:12 -0400, jmcquown >
>>wrote:
>>
>>> On 7/30/2014 9:01 PM, Cooking in wrote:
>>> > I found a recipe for chicken and dumplings I had written down on a
>>> > pad, in a
>>> > drawer but don't remember who gave it to me, so I can't clarify
>>> > something.
>>> >
>>> > 2 boneless chicken breasts
>>> > 2 cans cream of chicken soup
>>> > carrots and onion
>>> >
>>> > Cook in slow cooker.
>>> >
>>> > 1 hour before done, add broken pieces of Pillsbury biscuit dough.
>>> >
>>> > My question is, does two cans of cream of chicken soup mean just the
>>> > contents of
>>> > the can, or do I add water as if I was actually making the soup? Also,
>>> > if I
>>> > wanted to use more chicken, do I just add another can of soup? Thanks.
>>> >
>>> I'll go out on a limb and pretend this is a legitimate question.
>>>
>>Good thing you included the winkie because you *know* it isn't. Some
>>regular decided to troll again, because it fits the pattern perfectly.
>>
>>> IMHO, what you have is a recipe for some really lousy chicken &
>>> dumplings.
>>>
>>
>>No kidding!
>
> Too bad this group isn't more friendly. I'm not a regular, and I'm not
> trolling.
> I had a scrap of paper with a recipe jotted down I got from someone and
> wanted
> to clarify it. If that's too much to ask, well maybe you should just move
> on to
> the next post and not feel the need to jump on someone for asking a simple
> question.

This is a cooking group and that recipe IMO is hardly what I'd call cooking.
It's putting together some dinner in a Crock-pot. Also I tried to help you
out by giving you a real recipe. I couldn't find one for the Crock-pot and
was assuming that you had limited cooking skills. And also limited skills
in Googling or Binging or whatever search engine you use because every
search I did brought up countless links to this recipe or similar.

"Julie Bove" > wrote in message
...

> This is a cooking group and that recipe IMO is hardly what I'd call
> cooking.

Unbelievable.

Cheri

"jmcquown" > wrote in message
...
> On 7/30/2014 9:01 PM, Cooking in wrote:
>> I found a recipe for chicken and dumplings I had written down on a pad,
>> in a
>> drawer but don't remember who gave it to me, so I can't clarify
>> something.
>>
>> 2 boneless chicken breasts
>> 2 cans cream of chicken soup
>> carrots and onion
>>
>> Cook in slow cooker.
>>
>> 1 hour before done, add broken pieces of Pillsbury biscuit dough.
>>
>> My question is, does two cans of cream of chicken soup mean just the
>> contents of
>> the can, or do I add water as if I was actually making the soup? Also, if
>> I
>> wanted to use more chicken, do I just add another can of soup? Thanks.
>>
> I'll go out on a limb and pretend this is a legitimate question.
>
> IMHO, what you have is a recipe for some really lousy chicken & dumplings.

I agree but when I tried to come up with a recipe for him that had real
scratch dumplings, all I could find was his or similar and it came highly
rated.

I do use canned biscuits for some things only because I personally can't
have egg or dairy. I did once make potato dumplings without those in there
but I no longer seem to have that recipe. However...

When I was diagnosed with gestational diabetes, I made the mistake of buying
diabetic cookbooks. For some reason, most of the recipes called for canned
biscuits cut in quarters. The end result was just not good. Unless the
dish is cooked for long enough, the underside of the pieces will remain
gooey. And then when cooked for long enough, the tops can get hard. What
you won't get is anything like a dumpling.

I can only venture to guess that the people who loved this recipe never had
really good dumplings.

When I was a kid, my bro's favorite Campbell's soup for a time was chicken
and dumplings. Oh how I hated those little things. So dense and chewy.

I also know there are two kinds of dumplings. The one my MIL made was the
Amish style and it's like a thick noodle. I made the kind that were like
biscuits but not quite. The texture is not the same and the end result is
super fluffy.

On 7/31/2014 11:25 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 7/30/2014 9:01 PM, Cooking in wrote:
>>> I found a recipe for chicken and dumplings I had written down on a
>>> pad, in a
>>> drawer but don't remember who gave it to me, so I can't clarify
>>> something.
>>>
>>> 2 boneless chicken breasts
>>> 2 cans cream of chicken soup
>>> carrots and onion
>>>
>>> Cook in slow cooker.
>>>
>>> 1 hour before done, add broken pieces of Pillsbury biscuit dough.
>>>
>>> My question is, does two cans of cream of chicken soup mean just the
>>> contents of
>>> the can, or do I add water as if I was actually making the soup?
>>> Also, if I
>>> wanted to use more chicken, do I just add another can of soup? Thanks.
>>>
>> I'll go out on a limb and pretend this is a legitimate question.
>>
>> IMHO, what you have is a recipe for some really lousy chicken &
>> dumplings.
>
> I agree but when I tried to come up with a recipe for him that had real
> scratch dumplings, all I could find was his or similar and it came
> highly rated.
>
Highly rated... uh huh. Scratch dumplings are quite simple.

I take it because of the use of canned soup to mean he wants something
quick, cheap and easy. Good chicken & dumplings is not a quick fix
meal. The dumplings are added at the very last. Simmer uncovered about
10 minutes, covered another ten.

Jill

"jmcquown" > wrote in message
...

> I take it because of the use of canned soup to mean he wants something
> quick, cheap and easy. Good chicken & dumplings is not a quick fix meal.
> The dumplings are added at the very last. Simmer uncovered about 10
> minutes, covered another ten.
>
> Jill

Well, sometimes people just want a quick meal and if he likes it, no
problem. It might be very good to him. My mom sometimes used canned biscuits
for the dumplings and it always tasted good to me.

Cheri

"jmcquown" > wrote in message
...
> On 7/31/2014 11:25 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 7/30/2014 9:01 PM, Cooking in wrote:
>>>> I found a recipe for chicken and dumplings I had written down on a
>>>> pad, in a
>>>> drawer but don't remember who gave it to me, so I can't clarify
>>>> something.
>>>>
>>>> 2 boneless chicken breasts
>>>> 2 cans cream of chicken soup
>>>> carrots and onion
>>>>
>>>> Cook in slow cooker.
>>>>
>>>> 1 hour before done, add broken pieces of Pillsbury biscuit dough.
>>>>
>>>> My question is, does two cans of cream of chicken soup mean just the
>>>> contents of
>>>> the can, or do I add water as if I was actually making the soup?
>>>> Also, if I
>>>> wanted to use more chicken, do I just add another can of soup? Thanks.
>>>>
>>> I'll go out on a limb and pretend this is a legitimate question.
>>>
>>> IMHO, what you have is a recipe for some really lousy chicken &
>>> dumplings.
>>
>> I agree but when I tried to come up with a recipe for him that had real
>> scratch dumplings, all I could find was his or similar and it came
>> highly rated.
>>
> Highly rated... uh huh. Scratch dumplings are quite simple.

Yes, I know and I have made them in the Crock-pot too but... I assumed that
he didn't know how to cook and was looking for a specific Crock-pot recipe
but couldn't find one. The only problem I had when I used to do them this
way was that I was using a round pot that didn't have an overly large
diameter. So there was more demand for dumplings than the pot would hold.
I now have a larger, oval one that would work better.
>
> I take it because of the use of canned soup to mean he wants something
> quick, cheap and easy. Good chicken & dumplings is not a quick fix meal.
> The dumplings are added at the very last. Simmer uncovered about 10
> minutes, covered another ten.

Agree too. The dumplings are actually the quick part.