Chicken and Dumplings

By ROBandSEAN

Ingredients

• Dumplings:
• 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
• 2 cups baking mix (such as Bisquick)
• 2/3 cup fat-free milk
• Remaining ingredient:
• Chopped parsley (optional)

Details

Servings 4

Preparation

Step 1

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.