Easy Chicken and Dumplings
Perfect for fall nights, my simple version of comforting chicken and
dumplings is speedy, low in fat and a delicious one-dish meal.
—NANCY TUCK ELK FALLS, KSSTART TO FINISH: 30 MIN.
MAKES: 6 SERVINGS3 celery ribs, chopped
2 medium carrots, sliced
3 cans( 14 ¹
₂ounces each)reduced-
sodium chicken broth
3 cups cubed cooked chicken breast
¹
₂teaspoon poultry seasoning
¹
₈teaspoon pepper
1 ²
₃cups reduced-fat biscuit/baking mix
²
₃cup fat-free milk
1.In a Dutch oven coated with cooking
spray, cook and stir celery and carrots
over medium heat until tender, about 5
minutes. Stir in broth, chicken and
seasonings. Bring to a boil; reduce heat to
a gentle simmer.
2.For dumplings, mix biscuit mix and
milk until a soft dough forms. Drop by
tablespoonfuls on top of the simmering
liquid. Reduce heat to low; cover and cook
10-15 minutes or until a toothpick
inserted in dumplings comes out clean
(do not lift cover during the first 10
minutes).PER SERVING 1 cup: 260 cal., 4g fat (1g
sat. fat), 54mg chol., 1039mg sodium, 28g
carb. (6g sugars, 2g fiber), 27g pro.