Easy Chicken and Dumplings
Light & Tasty
Perfect for autumn nights, this main course is speedy, low in fat and a delicious one-dish meal. -Nancy Tuck of Elk Falls, Kansas
SERVINGS: 6
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
- 3 celery ribs, chopped
- 1 cup sliced fresh carrots
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1/2 teaspoon poultry seasoning
- 1/8 teaspoon pepper
- 3 cups cubed cooked chicken breast
- 1-2/3 cups reduced-fat biscuit/baking mix
- 2/3 cup fat-free milk
Directions:
In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered. Add the chicken.
For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering). Yield: 6 servings.