Chicken & Dumplings Using Leftover Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
STEWCooked Chicken @ 2 cups 3.5oz(100grams)Parsnip, 1 1/2 cup, chopped into chunksCarrots, raw, 1 1/2cup, chopped into chunksLeek, Raw, sliced, 2 cup Mushrooms, fresh, 1 1/2 cup, piecesButternut Squash, 2 cup, cubes Low Fat Dairy Spread, 1 Tblspn (20 gram)Garlic powder, 1/2 tsp Onion powder, 1/2 tsp Pepper, black, 1/2 tsp Chicken stock, home-prepared, 2 cup Flour, white, 1/4 cup DUMPLINGSFlour, white, 1 cup Low Fat Dairy Spread, 1 Tblspn (20 grams)Baking Powder, 1 tsp Parsley, dried, 2 tsp
Lightly saute the vegetables in a skillet with a little stock, add spices, butter spread and flour and stir until combined. Add chicken and stock and stir until thickened. Remove from stove.
Place all of the Dumpling ingredients in a bow and rub in the dairy spread until it resembles breadcrumbs. Add enough cold water to make a softish dough and with a small amount of flour make 12 small dumplings.
Bring the Chicken stew back to bubbling and add the dumplings. Cover and simmer for @ 10 minutes or until the dumplings are cooked
Serve
Serving Size: Makes 4 serves of @ 1 cup with 3 dumplings
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Place all of the Dumpling ingredients in a bow and rub in the dairy spread until it resembles breadcrumbs. Add enough cold water to make a softish dough and with a small amount of flour make 12 small dumplings.
Bring the Chicken stew back to bubbling and add the dumplings. Cover and simmer for @ 10 minutes or until the dumplings are cooked
Serve
Serving Size: Makes 4 serves of @ 1 cup with 3 dumplings
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Nutritional Info Amount Per Serving
- Calories: 508.4
- Total Fat: 13.3 g
- Cholesterol: 3.6 mg
- Sodium: 612.3 mg
- Total Carbs: 65.9 g
- Dietary Fiber: 9.6 g
- Protein: 35.2 g
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