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    Chicken & Dumpings

    Source of Recipe

    internet

    List of 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)




    Recipe

    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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