Modified chicken and dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 onion, diced1 stalk celery, diced3/4 lb chicken breast, cooked and shredded1 can (10 oz) condensed cream of chicken soup1 cup milk, 1%1/2 tsp basil1/4 tsp marjoram1/4 tsp pepper1 bay leaf1 cup frozen vegetables (corn, carrot and peas)Dumplings:3/4 cup bread flour1/4 wheat bran2 tsp baking powder1/4 tsp oregano1/4 milk, 1%1 Tbsp canola oil1 egg
In a large non stick skillet, saute onion and celery until translucent. Add chicken, soup and milk. Stir until well blended. Add seasonings. Bring to a gentle boil. Add frozen veggies. Return to simmer, cover, and set aside to prep dumplings
In a medium bowl combine flour, wheat bran, baking powder and oregano. In a small bowl whisk together egg, milk and oil. Slowly pour the liquid into the flour mixture, stirring until well combined.
Drop batter onto hot chicken mixture (making about 8 small dumplings). Cover and simmer for about 12 minutes, or until toothpick inserted into dumpling comes out clean.
Serve hot
Make 4 servings (2 dumplings each)
Number of Servings: 4
Recipe submitted by SparkPeople user SFROMM042.
In a medium bowl combine flour, wheat bran, baking powder and oregano. In a small bowl whisk together egg, milk and oil. Slowly pour the liquid into the flour mixture, stirring until well combined.
Drop batter onto hot chicken mixture (making about 8 small dumplings). Cover and simmer for about 12 minutes, or until toothpick inserted into dumpling comes out clean.
Serve hot
Make 4 servings (2 dumplings each)
Number of Servings: 4
Recipe submitted by SparkPeople user SFROMM042.
Nutritional Info Amount Per Serving
- Calories: 331.0
- Total Fat: 8.7 g
- Cholesterol: 81.5 mg
- Sodium: 934.8 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 5.1 g
- Protein: 18.5 g
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