"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy (Luis) Thordsen
Added: Monday, February 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sliced celery
1 1/2 cups sliced carrots
1/2 cup chopped onions
2 to 3 small red potatoes, cooked and cubed
5 1/2 cups fat free chicken broth
1/2 tsp poultry seasoning
1/2 tsp Italian seasoning
2 cups chopped, cooked chicken breast
2 cups reduced-fat Bisquick
1 cup non fat milk
salt and pepper to taste

Directions:
Directions:
Saute celery, carrots, and onion in a large Dutch oven or skillet coated with cooking spray or olive oil, until tender. Stir in broth, poultry seasoning, and Italian seasoning. Add potatoes and bring to a boil for 5 minutes. Reduce heat to simmer and add chicken and salt and pepper to taste. Stir together the Bisquick and milk until blended. Drop Bisquick mixture in ping pong ball sized portions, one at a time into boiling broth. Cover and let simmer for 8 to 10 minutes or until dumplings are firm and cooked through.

Personal Notes:
Personal Notes:
This is a fabulous, low fat version of the traditional recipe!

 

 

 

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