I used this recipe more as a guideline and it turned out to be one of the most amazing meals I've made; had a full pot last night and between the three of us, it was gone by 9am today. I followed everything with the following changes: 3lbs chicken instead of 2, and I left them in bite size chunks instead of shredding. I also brined the chicken for a few hours beforehand, and when I cooked in butter, I added garlic powder, salt, and onion powder. I used 3 10 oz cans of different cream of chicken (1 herbed, 2 regular). I did not add water but instead used 1 cup of heavy cream (instead of half of a cup). I used 24 oz chicken stock instead of vegetable stock. I used 2 cans of corn. I also used the 16 oz size of biscuits for dumplings instead of 10 oz and let them cook more like 15 min instead of 10. Also, when I cooked the chicken, I did it where they weren't quite cooked (still pink) because I knew that they would be in a boiling pot for another chunk of time. This resulted in cooked, but VERY tender chicken pieces that were incredibly flavorful. I also added finely chopped parsley and white pepper as well as course ground pepper at the end. I did panic when the stew seemed to watery so I threw in about 5-6 oz of egg noodles which thickened it right back up. I can't get over how incredible this was. I'm always trying something new -- at least 4 meals a week are something we've never tried before. This recipe will forever be in our top five -- it was REALLY that good!!