Chicken and Dumplings
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Perfect for fall nights, my simple version of comforting chicken and dumplings is speedy, low in fat and a delicious one-dish meal. —Nancy Tuck, Elk Falls, Kansas
Ingredients
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3 celery ribs, chopped
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2 medium carrots, sliced
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3 cans (14-1/2 ounces each) reduced-sodium chicken broth
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3 cups cubed cooked chicken breasts
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1/2 teaspoon poultry seasoning
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1/8 teaspoon pepper
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1-2/3 cups reduced-fat biscuit/baking mix
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2/3 cup fat-free milk
Directions
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1.
In a Dutch oven coated with cooking spray, cook and stir celery and carrots over medium heat until tender, about 5 minutes. Stir in broth, chicken and seasonings. Bring to a boil; reduce heat to a gentle simmer.
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2.
For dumplings, mix biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls on top of the simmering liquid. Reduce heat to low; cover and cook until a toothpick inserted in dumplings comes out clean (do not lift cover during the first 10 minutes), 10-15 minutes.
Nutrition Facts
1 cup: 260 calories, 4g fat (1g saturated fat), 54mg cholesterol, 964mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 27g protein.
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