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    Chicken and Dumplings

    Source of Recipe

    Cooking Light-11/01

    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 cans (14-1/2 ounces, each) fat-free, less-sodium chicken broth
    • 1 can (10-3/4 ounce) 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)


    1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; saute 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.
    2. Remove chicken pieces from cooking liquid. Place chicken in a bowl, and chill 15 minutes.
    3. Remove chicken from bones, and cut meat into bite-size pieces. Discard the bones. Add chicken to pan; stir in peas.

    4. Combine water and cornstarch in a small bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.

    5. 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.
    6. Yield: 8 servings (serving size: 1-1/2 cups chicken mixture and 2 dumplings).




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