WEEKDAY CHICKEN and DUMPLINGS Recipe
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Category: |
Category: |
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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
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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 |
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Number Of
Servings: |
Number Of
Servings:Serves 6 |
Personal
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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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