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WEEKDAY CHICKEN and DUMPLINGS Recipe

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This recipe for WEEKDAY CHICKEN and DUMPLINGS, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Eastwood
Added: Sunday, May 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 C. Chicken Broth (defatted- low sodium)
1 Bay Leaf
2 C. Baby Carrots
1/2 C. Sliced Celery
1 C. Sm. Whole Onions (frozen)
1 C. Peas (canned or frozen)
1/2 C. un-bleached Flour
1 tsp. Poultry Seasoning
2/3 C. Skim Milk
1 3/4 C. Cubed, Cooked Chicken Breast
Dumpling:
1 1/4 C. Biscuit Mix (fat-free)
1/3 C. Skim Milk

Directions:
Directions:
In a medium saucepan, bring broth and bay leaf to boil over medium-high heat. Add carrots and celery. Cook 5 minutes. Add onions and cook 2 minutes. Add peas and cook 2 more minutes.
Strain vegetables and set aside, saving liquid; add broth or water to make 4 cups. Discard bay leaf. Return liquid to saucepan. In a small bowl, whisk together flour, seasoning, and milk. Whisk into broth. Cook and continue whisking, over medium heat for 2 minutes, or until thickened. Stir in the chicken and reserved vegetables.
Dumplings:
In a small bowl, stir biscuit mix and milk to form a soft dough. Drop by tablespoonfuls onto simmering stew: Cook per directions on biscuit mix package.
Serves 6

Number Of Servings:
Number Of Servings:
Serves 6
Personal Notes:
Personal Notes:
Per Serving: Cal 258,Fat 4.2g, (15% of Cal.) Sat. Fat Og, Chol 26 mg, Fiber 3.9g, Pro 18.4g, Carb 36.4g, Sodium 719 mg.
Diet Exchange: Milk 0.2, Vegetable 0.7, Fruit 0, Bread 2.0, Meat 1.7, Fat 0.7.

 

 

 

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