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


--
You know it's time to clean the refrigerator
when something closes the door from the inside.

On 2/29/2016 8:56 AM, 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.
>
Add vegetables - carrots, celery, onions. Some people add peas.

KenK wrote in rec.food.cooking:

> 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

Hi KenK, You are missing only *minor* bits here really and it partly
may be in definition of 'dumplings'.

I think I will outrage everyone and tell you that canned chicken will
replicate this better than fresh. In fact, if you can find 'Sue Bee'
canned whole chicken, it's actually optimal for use and price to make
something really close to what you have with the Swanson chicken and
dumplings. Sometimes, the simply homey stuff works BETTER. You are
looking at a very old depression recipe for city dwellers.

Decant the chicken from the can and remove all meat. The liquid and
bones/skin/joints are landfill (no real use that I have ever seen).
You should have about 3 cups of meat for about 2$ (based on local
prices). Freeze 1/2 the meat for a later pot of the same.

Now 2 cans of cream of chicken soup, or one of cream of Mushroom and
one of cream of chicken. Add 1/2 the chicken meat.

In this style, the 'dumpings' are often wide egg noodles (can use
Lasagna noodles) cooked separate then added in *or* cooked in the soup
but you may lose the thickness you desire due to longer cooking. If
so, you can adjust best with cornstarch starting in 1 TB amount. This
will cause the soup to become a bit glossy and it will lose it's
thickening on cooling (but you can reheat with more cornstarch to
re-thicken).

The other type of dumplings which are generally flour paste dropped in
boiling water can also be used and will not affect the thickness of the
regular cans of soup you mention unless, as always the problem, they
are overcooked or cooled then reheated. Cornstarch is my normal go-to
for that.

You can easily 1/2 the recipe with 1/2 the meat and 1 can soup.

If i were to spice this, it would be with a little black or white
pepper but I would keep it to simple amounts. A bullion cube might
work nicely as well to balance a can of water.

If using lasagna noodle, consider a bullion cube in the boiling water
then let it rest and soak a bit of that in.

I am sure folks will crawl out of the woodwork on this but it was a
very reasonable basic recipe adaption that will provide (I estimate) 4
servings for the same price?
--

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

"Janet B" > wrote in message
...

> 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

That looks like a good one.

Cheri

On Mon, 29 Feb 2016 09:26:55 -0800, "Cheri" >
wrote:

>
>"Janet B" > wrote in message
.. .
>
>> 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
>
>That looks like a good one.
>
>Cheri

Easy to cut in half, too. Also, since it is coming from King Arthur,
you know that the recipe has been tested and will turn out as
promised.
Janet US

On 2016-02-29, Janet B > wrote:

>>"Janet B" > wrote in message

>>> It's easy enough. Just use any self-rising flour.

> Also, since it is coming from King Arthur, you know that the recipe
> has been tested and will turn out as promised.

You'd think!

What if you DON't use self-rising flour, never buy King Arthur products, or
reside at 8K ft elev? All that "easy" jes got harder.

nb

On 29/02/2016 11:07 AM, notbob wrote:
> On 2016-02-29, Janet B > wrote:
>
>>> "Janet B" > wrote in message
>
>>>> It's easy enough. Just use any self-rising flour.
>
>> Also, since it is coming from King Arthur, you know that the recipe
>> has been tested and will turn out as promised.
>
> You'd think!
>
> What if you DON't use self-rising flour, never buy King Arthur products, or
> reside at 8K ft elev? All that "easy" jes got harder.
>
> nb
>
>
At your altitude, add about one tsp baking powder per cup of AP flour.
BTW I never use cup measurements but have "translated" the recipe. At
low altitudes, 4tsp per pound is about right.
Graham

On 29 Feb 2016 18:07:51 GMT, notbob > wrote:

> On 2016-02-29, Janet B > wrote:
>
>
> > Also, since it is coming from King Arthur, you know that the recipe
> > has been tested and will turn out as promised.
>
> You'd think!
>
> What if you DON't use self-rising flour, never buy King Arthur products, or
> reside at 8K ft elev? All that "easy" jes got harder.
>
> nb
>
It's your choice to continue living there. There's plenty of
information about high altitude baking on the net. Biscuits should
rise easily, which means dumplings should too. You can make your own
SR flour if you don't want to buy it. Make sure your baking powder
isn't out of date. FYI: baking soda gets old too and can affect
baking results.

http://www.kingarthurflour.com/learn...de-baking.html
http://www.pillsburybaking.com/baker...ltitude-baking
http://www.bettycrocker.com/how-to/t...high-altitudes

--

sf

"Janet B" > wrote in message
...
> On Mon, 29 Feb 2016 09:26:55 -0800, "Cheri" >
> wrote:
>
>>
>>"Janet B" > wrote in message
. ..
>>
>>> 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
>>
>>That looks like a good one.
>>
>>Cheri
>
> Easy to cut in half, too. Also, since it is coming from King Arthur,
> you know that the recipe has been tested and will turn out as
> promised.
> Janet US

Definitely a keeper. Thanks.

Cheri

On Tue, 1 Mar 2016 06:22:31 -0800, "Cheri" >
wrote:

>
>"Janet B" > wrote in message
.. .
>> On Mon, 29 Feb 2016 09:26:55 -0800, "Cheri" >
>> wrote:
>>
>>>
>>>"Janet B" > wrote in message
...
>>>
>>>> I really like this recipe.
>>>> http://www.kingarthurflour.com/recip...mplings-recipe

A very sad rendition of Jewish Penicillin & Matzo Balls.


>>>> It's easy enough. Just use any self-rising flour. Good Luck
>>>> Janet US
>>>
>>>That looks like a good one.
>>>
>>>Cheri
>>
>> Easy to cut in half, too. Also, since it is coming from King Arthur,
>> you know that the recipe has been tested and will turn out as
>> promised.
>> Janet US
>
>Definitely a keeper. Thanks.
>
>Cheri

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

"jmcquown" > wrote in message
...
> 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.)

That is what I make. But if there aren't enough solids in the stew, some
will sink down too far.

On Tue, 1 Mar 2016 20:38:27 -0500, jmcquown >
wrote:

>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

None of the stews that I make contain enough liquid in ratio to other
ingredients that a dumpling could sink in the liquid.
http://s1171.photobucket.com/user/ge...ml?sort=3&o=32
I guess King Arthur kitchens thought they looked better when a little
brown on top and made an effort to achieve that. They are not at all
like a biscuit. Leave the lid on if you don't want any browning.
As to the parsley or herbs in the BC recipe, adding herbs makes a
taste difference, at least in my experience. I note the instructions
specifically say not to drop the dough into the liquid but rather onto
the meat. I guess it all depends upon what you are used to.
Janet US

"Janet B" > wrote in message
...
> On Tue, 1 Mar 2016 20:38:27 -0500, jmcquown >
> wrote:
>
>>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
>
> None of the stews that I make contain enough liquid in ratio to other
> ingredients that a dumpling could sink in the liquid.
> http://s1171.photobucket.com/user/ge...ml?sort=3&o=32
> I guess King Arthur kitchens thought they looked better when a little
> brown on top and made an effort to achieve that. They are not at all
> like a biscuit. Leave the lid on if you don't want any browning.
> As to the parsley or herbs in the BC recipe, adding herbs makes a
> taste difference, at least in my experience. I note the instructions
> specifically say not to drop the dough into the liquid but rather onto
> the meat. I guess it all depends upon what you are used to.
> Janet US

Yes. If you drop them into the liquid, you'll get some of the dough that
sinks down in and sort of mixes in. I know. I have done it. Wanted to see
what would happen. That's what happened.

On 3/2/2016 1:09 AM, Janet B wrote:
> On Tue, 1 Mar 2016 20:38:27 -0500, jmcquown >
> wrote:
>
>> 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
>
> None of the stews that I make contain enough liquid in ratio to other
> ingredients that a dumpling could sink in the liquid.
> http://s1171.photobucket.com/user/ge...ml?sort=3&o=32
> I guess King Arthur kitchens thought they looked better when a little
> brown on top and made an effort to achieve that. They are not at all
> like a biscuit. Leave the lid on if you don't want any browning.
> As to the parsley or herbs in the BC recipe, adding herbs makes a
> taste difference, at least in my experience. I note the instructions
> specifically say not to drop the dough into the liquid but rather onto
> the meat. I guess it all depends upon what you are used to.
> Janet US
>
I cook mine 20 minutes total, 10 minutes with the lid off, 10 minutes on.

Jill

On Wed, 2 Mar 2016 10:16:09 -0500, jmcquown >
wrote:

>On 3/2/2016 1:09 AM, Janet B wrote:
>> On Tue, 1 Mar 2016 20:38:27 -0500, jmcquown >
>> wrote:
>>
>>> 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
>>
>> None of the stews that I make contain enough liquid in ratio to other
>> ingredients that a dumpling could sink in the liquid.
>> http://s1171.photobucket.com/user/ge...ml?sort=3&o=32
>> I guess King Arthur kitchens thought they looked better when a little
>> brown on top and made an effort to achieve that. They are not at all
>> like a biscuit. Leave the lid on if you don't want any browning.
>> As to the parsley or herbs in the BC recipe, adding herbs makes a
>> taste difference, at least in my experience. I note the instructions
>> specifically say not to drop the dough into the liquid but rather onto
>> the meat. I guess it all depends upon what you are used to.
>> Janet US
>>
>I cook mine 20 minutes total, 10 minutes with the lid off, 10 minutes on.
>
>Jill

The recipe that I provided reverses the lid on/off. I noticed that
most recipes lid on/off as you do. That may account for the browning.
Off in the beginning would dry the surface somewhat, off last would
brown.
Janet US

On Tue, 1 Mar 2016 20:38:27 -0500, jmcquown >
wrote:

> 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.)

That's basically the recipe I use too, but I never throw them into a
liquid to sink and float. I make sure they are anchored to something
solid for maximum fluffiness as per recipe directions:

Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew
(do not drop directly into liquid). Cook uncovered 10 minutes. Cover
and cook 10 minutes longer.

--

sf

"sf" > wrote in message
...
> On Tue, 1 Mar 2016 20:38:27 -0500, jmcquown >
> wrote:
>
>> 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.)
>
> That's basically the recipe I use too, but I never throw them into a
> liquid to sink and float. I make sure they are anchored to something
> solid for maximum fluffiness as per recipe directions:
>
> Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew
> (do not drop directly into liquid). Cook uncovered 10 minutes. Cover
> and cook 10 minutes longer.

Yes. And I like parsley in mine. Add flavor.

On Monday, February 29, 2016 at 3:56:51 AM UTC-10, 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
>
>
> --
> You know it's time to clean the refrigerator
> when something closes the door from the inside.

Canned chicken and dumplings? Now that would be something.

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

Here is a recipe for Chicken and Slicks (Slicks being the flat, kind
of noodle dumpling)
http://www.seriouseats.com/recipes/2...gs-recipe.html
Janet US

"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.

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.

Janet UK

"Janet" > wrote in message
t...
> 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.

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.

"Sqwertz" > wrote in message
...
> On Tue, 1 Mar 2016 12:45:31 -0800, Julie Bove wrote:
>
>> "Janet" > wrote in message
>> t...
>>
>>> 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.
>
> The densities of flour and lard/shortening must be much higher there
> on Planet Bove.

There are different kinds of dumplings. I haven't made them in years but
mine were very light and fluffy. If there was too much liquid in proportion
to the solids, some of the dough would drop down into it. It was still
edible but not quite the effect I was going for.

My MIL made the thick, noodle type. For those you do want them do sink down
in.

On Tue, 1 Mar 2016 17:29:46 -0800, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Tue, 1 Mar 2016 12:45:31 -0800, Julie Bove wrote:
>>
>>> "Janet" > wrote in message
>>> t...
>>>
>>>> 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.
>>
>> The densities of flour and lard/shortening must be much higher there
>> on Planet Bove.
>
>There are different kinds of dumplings. I haven't made them in years but
>mine were very light and fluffy. If there was too much liquid in proportion
>to the solids, some of the dough would drop down into it. It was still
>edible but not quite the effect I was going for.
>
>My MIL made the thick, noodle type. For those you do want them do sink down
>in.

If the liquid is actively 'boiling' when you first drop in the
dumplings, the boiling action will blast the wet dough apart. The
trick is to have a hot, simmering liquid so that the dough cooks
together.
Janet US

In article >, ost
says...
>
> On Tue, 1 Mar 2016 12:45:31 -0800, Julie Bove wrote:
>
> > "Janet" > wrote in message
> > t...
> >
> >> 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.
>
> The densities of flour and lard/shortening must be much higher there
> on Planet Bove.
>
I doubt she's even made a dumpling. Just opens a can or packet.

Janet UK

On Wed, 2 Mar 2016 14:57:50 -0000, Janet > wrote:

>In article >, ost
>says...
>>
>> On Tue, 1 Mar 2016 12:45:31 -0800, Julie Bove wrote:
>>
>> > "Janet" > wrote in message
>> > t...
>> >
>> >> 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.
>>
>> The densities of flour and lard/shortening must be much higher there
>> on Planet Bove.
>>
> I doubt she's even made a dumpling. Just opens a can or packet.

I've got a recipe around here somewhere for really delicious German
dumplings that are cooked in a pot of boiling water or broth. They
sink, then when they come to the surface they are done. I like them
better than the biscuit-type dumplings that float.

This recipe isn't exactly the one I've made, but it uses the same
method.

http://kitchenproject.com/german/rec...ings/index.htm

Doris

"Janet" > wrote in message
t...
> In article >, ost
> says...
>>
>> On Tue, 1 Mar 2016 12:45:31 -0800, Julie Bove wrote:
>>
>> > "Janet" > wrote in message
>> > t...
>> >
>> >> 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.
>>
>> The densities of flour and lard/shortening must be much higher there
>> on Planet Bove.
>>
> I doubt she's even made a dumpling. Just opens a can or packet.
>
> Janet UK

I have made the Betty Crocker recipe and others. I made them probably twice
a month when we lived in NY, especially in the winter. Made the stew in my
Crock Pot. Alas due to the size of the pot, it was unable to handle as many
dumplings as we'd really want. I don't make them now. Not sure I could
make them that I could eat. Or I could try to make them and they might not
come out. At any rate, I was the one who liked them the most so there seems
no point. Nobody is complaining at the lack of dumplings here.

On Monday, February 29, 2016 at 7:56:51 AM UTC-6, 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.

>
The thing you are missing that is obvious is that slopping together various canned things, and thinking that you're *cooking* is bogus.
>
> Suggestions?
>
Just stick with the canned Swanson's.
>
> TIA
>
--Bryan

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

On 2/29/2016 8:56 AM, 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 haven't seen the Swanson version of Chicken & Dumplings in many years.
Back when I did buy it for a quick lunch (must have been 20 years ago)
it was pretty tasty. Much superior to the Sweet Sue version which was
mostly rolled, doughy dumplings.

I find it pretty easy to make a pot of homemade chicken & dumplings,
then again I make a large pot. Hope you get some good suggestions!

Jill

"jmcquown" > wrote in message
...
> On 2/29/2016 8:56 AM, 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 haven't seen the Swanson version of Chicken & Dumplings in many years.
> Back when I did buy it for a quick lunch (must have been 20 years ago) it
> was pretty tasty. Much superior to the Sweet Sue version which was mostly
> rolled, doughy dumplings.
>
> I find it pretty easy to make a pot of homemade chicken & dumplings, then
> again I make a large pot. Hope you get some good suggestions!
>
> Jill

Big Lots had the Sweet Sue advertised. I did look for it as I used to like
it but am pretty sure it isn't something I could eat now. I did think it
would be something that a person having oral surgery could eat so I wanted
to get one but, they had none. They did have some other brand in small cans
but a quick look at the ingredients made me put it right back. Can't
remember the brand of it now.

I did get some kind of boxed thing at Winco that is chicken with a
biscuit-like topping. It's in the cupboard. They had a few different
styles. I don't normally buy these things any more. I used to get them for
cheap at the military commissary and they were one thing that I knew I could
feed to Angela and her friends, although some of them mainly only ate the
biscuit topping. I did always doctor it up with additional vegetables, and
more canned chicken. Winco had it for cheap though so I did get one box.
Must remember to make it before our weather gets warm.