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I've shared this recipe with many people, and all agree-it never fails. The light, tender dumplings are cut into strips like wide noodles.
Nutritional Facts 1 serving (1/2 cup) equals 358 calories, 17 g fat (4 g saturated fat), 86 mg cholesterol, 1,047 mg sodium, 31 g carbohydrate, 1 g fiber, 18 g protein.
Originally published as Chicken Dumpling Strips in Taste of Home Annual Recipes Annual 1999, p65
Paula makes a potful of comfort food: chicken and dumplings. Serve it up with a simple salad for one delicious meal.
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Reviewed on Dec. 10, 2011 by snoopfan
Very easy to make. Much better than the frozen kind....
Reviewed on Oct. 23, 2011 by aulait
My Grand Mother made "rolled dumoplings" and they never failed Her.Mother tried and never had success.I am hopefull for these,since the "frozen" style was flavourless&inedible.Thank You for this recipe.Will try 1/2 First,though!
Reviewed on Jan. 07, 2010 by Bradkatieknott
This is exactly what I was looking for to make my ham pot pie. I used 1/4 butter instead of shortening and rolled mine a little thinner as I don't like gummy noodles. These worked great!
Reviewed on Oct. 23, 2009 by baking mama
These dumplings turned out very nice. I did substitute 1/2 of the shortening with butter as I like the flavor of butter more. (2 tbsp each of shortening and butter) I didn't follow the rest of the recipe as I was making creamed chicken, and so my dumplings cooked into the dilled cream sauce I had prepared, and my family thought they were noodles with the creamy sauce on them. I plan to make this recipe again, next time with the broth as called for. It was very fast to prepare.
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