Chicken and Dumplings

Chicken and Dumplings
Chicken and Dumplings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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)

Directions

Preparation 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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