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Chicken And Dumplings

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  Fat free milk 2⁄3 Cup (10.67 tbs)
  Onion 1 Cup (16 tbs), chopped
  Garlic 1 Clove (5 gm), chopped
  Dry sherry 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Canned fat free low sodium chicken broth 15 3⁄4 Ounce (2 Can)
  Condensed reduced fat reduced sodium cream of mushroom soup 10 3⁄4 Ounce (Undiluted)
  Chicken pieces 4 Pound, skinned
  Frozen green peas 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Baking mix 2 Cup (32 tbs) (Such As Bisquick)

1. To prepare chicken, heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic,-saute 5 minutes. Stir in sherry and next 4 ingredients (sherry through soup), bring to boil. Add chicken,- bring to boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.
2. Remove chicken from cooking liquid. Place chicken in a bowl, chill 15 minutes.
3. Remove chicken from bones, cut meat into bite-sized pieces. Discard bones. Add chicken to pan, stir in peas.
4. Combine water and cornstarch in a bowl, stir with a whisk. Add cornstarch mixture to pan, stir well.
5. To prepare dumplings, combine baking mix and milk. Drop dough into chicken mixture to form 16 dumplings. Bring to a simmer, cook 20 minutes, stirring occasionally. Cover and cook 10 minutes or until dumplings are done. Garnish with parsley, if desired.

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Chicken And Dumplings Recipe