Chicken And Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cooking spray 1 cup chopped onion 1 garlic clove, chopped 1/4 cup dry sherry 1/2 teaspoon salt 1/4 teaspoon black pepper 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted 4 pounds chicken pieces, skinned 1 cup frozen green peas 1/4 cup water 2 tablespoons cornstarch Dumplings: 2 cups baking mix (such as Bisquick) 2/3 cup fat-free milk Remaining ingredient: Chopped parsley (optional)
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Directions: |
Directions:Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in sherry and the next 4 ingredients (sherry through soup), and bring to boil. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender. Remove chicken pieces from cooking liquid. Place chicken in a bowl, and chill 15 minutes. Remove chicken from bones, and cut meat into bite-size pieces. Discard the bones. Add chicken to pan; stir in peas. Combine water and cornstarch in a small bowl; stir with a whisk. Add cornstarch mixture to pan; stir well. To prepare dumplings, combine baking mix and milk. Drop the dough into chicken mixture to form 16 dumplings. Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done. Garnish with parsley, if desired. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:90 minutes |
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