Chicken and Dumplings
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1/4 cup water
- 1/4 teaspoon black pepper
- cooking spray
- 1 cup frozen green peas
- 1 cup onion chopped
- 1 clove garlic chopped
- 2 tablespoon cornstarch
- 1/4 cup dry sherry
- 2 can chicken broth (14.5 oz) fat-free, less-sodium
- 1 can cream of mushroom soup (10 3/4 oz) condensed reduced-fat, reduced-sodium undiluted
- 4 pound chicken pieces skinned
- dumplings:
- 2 cup baking mix (such as bisquick)
- 2/3 cup fat-free milk
- remaining ingredient:
- parsley parsley
- Carbohydrate 50.5973339375429 g
- Cholesterol 171.6209875 mg
- Fat 39.4711900251065 g
- Fiber 3.2513732634867 g
- Protein 50.6248650468549 g
- Saturated Fat 10.145909931719 g
- Serving Size 1 1 Serving (461g)
- Sodium 1149.81301385362 mg
- Sugar 47.3459606740562 g
- Trans Fat 7.31292881533218 g
- Calories 788 calories
Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; saut? 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.
