Chicken and dumplings

Recipe Information

Ingredients

• Cooking spray

• 1 onion, chopped

• 1 garlic clove, chopped

• 1/4 cup dry sherry

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 14.5-ounce cans low-sodium chicken broth

• 1 10-ounce can condensed, reduced-fat, reduced-sodium cream of mushroom soup, undiluted

• 4 pounds chicken pieces, skinless and boneless

• 1 cup frozen green peas

• 1/4 cup water

• 2 tablespoons cornstarch

• 2 cups baking mix

• 2/3 cup skim milk

Directions

• Spray a large pot with cooking spray and heat over medium-high heat.

• Add the onion and garlic to the pot and cook for 5 minutes.

• Add the salt, pepper, chicken broth, and cream of mushroom soup to the pot. Stir in sherry and bring to a boil.

• Add the chicken pieces and bring back to a boil. Reduce heat and simmer, covered, for 35 minutes or until the chicken is tender.

• Remove the chicken from the liquid and chill for 15 minutes.

• Cut the chicken into bite-sized pieces then add back into pot. Stir in the peas.

• In a small bowl mix the water and cornstarch. Add to the pot and stir well.

• For the dumplings, mix together the baking mix and milk. Drop the dough into the chicken mixture to form 16 dumplings. Bring to a simmer and cook for 20 minutes, stirring occasionally.

• Cover and cook for another 10 minutes or until the dumplings are done.

• One serving size equals about 1 1/2 cups chicken mixture and 2 dumplings.

Nutrition (per serving)

• Calories: 373 cal

• Total fat: 10g

• Saturated fat: 3g

• Monounsaturated fat: 3g

• Polyunsaturated fat: 2g

• Cholesterol: 99mg

• Sodium: 725mg

• Carbohydrate: 32g

• Fiber: 3g

• Protein: 36g