Thursday, December 30, 2010

Chicken and Dumplings

Hello, welcome back from your Christmas Cookie Hangover. Let's make something nutritious, ok?

The first thing I made from my new Taste of Home Light Everyday Meals cookbook was their Easy Chicken and Dumplings. The recipes in the ToH cookbooks are usually pretty easy and can actually be made without you being a Master Chef.

Best part of this recipe? (besides the flavor) It only takes two dishes.

Chicken and Dumplings
serves 6

3 ribs Celery, chopped
1 c. sliced, fresh Carrots
3 cans (14 1/2 oz.) reduced sodium Chicken Broth
1/2 t. Poultry Seasoning
1/8 t. Pepper
3 c. cubed, cooked Chicken Breast
1 c. Peas
1 2/3 c. reduced fat Biscuit Mix
2/3 c. fat free Milk

I used a 12" skillet, 3" deep skillet.

Spray skillet with non stick cooking spray and saute celery and carrots for 5 minutes. Stir in broth, poultry seasoning, and pepper. If you want it thicker than your standard soup, put about 4T of flour in a container with a lid and shake well. Stir in and bring to a boil for 2 minutes. Reduce heat; simmer uncovered.

In small mixing bowl combine biscuit mix and milk. Drop by tablespoonfuls into skillet. Cover and simmer for 10-15 minutes -without removing cover- until toothpick comes out of dumpling clean.

When I served these I put a dash of paprika on the biscuits for color.

Nutritional Info (not including flour mixture or peas):
282 Cal
5g Fat
1g Fiber
28g Protien

Bisquick on FoodistaBisquick


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