Ugh, it's GRODY. Damn Canadians!

Dump the cream of mushroom soup and take the five minutes to saute some mushrooms and onions, add some flour and then stir in milk and cook to the right consistence and this would be pretty good.
But I like the dumplings.

no mushrooms. onions, carrots, celery. Grandma style.

I am going to do this next time I cook for company, say, 2013 or so. Well done, Canuck!

gus, Mr. Canuck thinks it's rude if he doesn't invite the man standing next to him at the baggage claim home for dinner, so I get a lot of practice...

@1 To wit:
"grot·ty (grt)
adj. grot·ti·er, grot·ti·est Chiefly British Slang
Very unpleasant; miserable."

@2 ...or, you could have another glass of wine and get out the can opener... :)

And it's not dumplings, it tastes like dumplings, like a little dumpling pillow case around your chicken...

Anything that involves cream of mushroom soup is grotty.

Don't mind the food snobs. There's absolutely nothing wrong with Cream of Mushroom soup. It can cover a multitude of sins.

I think I shall try this recipe this evening. Thanks for the inspiration.

grotty...

http://www.youtube.com/watch?v=QREeweMWT…

Points off for spelling liter as "litre." Just because you live there doesn't mean you have to adapt their incorrect spelling habits.

Catalina, I spent too many evenings as a starry eyed youngster making things with oil of truffled pomegranate syrup demi-glace and missing out on some seriously good gossip and cocktails...I cut my losses now, and save the roux (what is the plural of "roux"?) for when it matters, like in the Étouffée.

Matt...but spelling things the British way is more fun! It looks fancier, and makes it more legit to wear my Barbour rain jacket, duh!

Looks "fancier"? Oh, Canuck Canuck Canuck Canuck.... I won't ask (or google) what a "Barbour rain jacket" is. And cooking rice on the stovetop isn't hard, as long as you have a glass lid on your pan.

Canuck, the plural of roux is ruses, I think.

And I once had a Barbour, and made the mistake of rewaxing too heavily - can you imagine!

Doh, gus! I did that, too (twin brains again) with my "wax thornproof dressing," and I just hung it up in the furnace room--sucked the oil right out of it.

Oh Matt, I am beginning to sense you don't have a close enough relationship with the fine Malbec wines of Argentina if you're happy to cook rice on the "stove," my word, do you wash your clothes in the creek, too? And a Barbour jacket is only what the Queen wears (our Queen, sorry you got rid of yours...) when out and about. Here is the impeccable Helen Mirren as Her Majesty:
http://www.frui.co.uk/news/wp-content/up…
(I would never wear brogues with a skirt, though, my dog is yellow, and my Barbour is black, because I'm edgy that way.)

Ha ha! I wash my clothes in Malbec, so charade you are, Canuck!

Oh, well then, never mind, I see you have your priorities straight, Matt (even if you're lacking wearable whites...)

@11: OMG, I have to know: why a glass lid?

@ 16, so you can see when it's done.

@ 15, wearable is in the eye of the beholder...

@ 16, I should be more clear, in case you've never cooked rice in a pan. Once you've brought the rice to a boil, you cover it and reduce the heat to low, and you can't ever remove the lid while it cooks. With a regular metal lid, you're left to guess when it's done, but not with a glass lid.

Rice cookers are good if you end up using all your burners when making dinner, or if dinner typically gets so complicated that having an appliance take care of the job so you have one less thing to keep in mind, but otherwise I think they're just one more thing to clutter up the kitchen. Cooking rice was one of the first things I learned when I went off to college, so I don't understand why people seem to find it so intimidating...

I have printed out this chicken extravaganza, and intend it to be the first meal I prepare when again I have a kitchen. Which is looking like sometime this summer.

@16: Rice shouldn't be overcooked, nor should the lid be opened while it's being cooked. So, how do you know it's done without opening the lid? A glass lid!

@18: What I like best about my rice cooker is that it's accurate for a vast variety of grains that I don't want to have to perfect. I have so many quinoa recipes that have 5 steps to get the quinoa cooked before you can start adding in the flavour. With a rice cooker I can just rinse and throw it in the cooker. Same with kamut kernels and millet. I haven't tried buckwheat groats, but it's next on the list.

@ 21, good point. I haven't tried cooking any of that stuff.