Chicken and Dumplings with Scallions
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 301.5
- Total Fat: 12.0 g
- Cholesterol: 33.2 mg
- Sodium: 1,229.9 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 2.6 g
- Protein: 15.2 g
View full nutritional breakdown of Chicken and Dumplings with Scallions calories by ingredient
Introduction
I invented this because I was craving chicken and dumplings, but did not want to add all of the heavy cream that is usually involved. It felt like comfort food at it's finest!(Sorry about the bad picture taking, as I had already the food away about an hour before I took it) I invented this because I was craving chicken and dumplings, but did not want to add all of the heavy cream that is usually involved. It felt like comfort food at it's finest!
(Sorry about the bad picture taking, as I had already the food away about an hour before I took it)
Number of Servings: 8
Ingredients
-
1.5-2 Shredded chicken breasts
7 large biscuits ( I used Kroger jumbo butter flavored biscuits)
3 stalks celery chopped
1 small bunch of green onions (greens and whites separated) (about 7)
1 tsp thyme
1 tsp rosemary
a small bunch of parsley (about 7 sprigs) tops chopped
1 can fat free cream of chicken soup
1 red potato finely diced
A dash of white wine
1 can chicken broth
1 can cream of celery soup
Garlic (just a dash)
Fresh cracked pepper
Dash of salt (to taste)
Directions
Chop celery, parsley and potato and set aside.
Chop Green onion (scallion) and separate green and whites
In an oven safe pot, open all cans of soup and pour into pot. Add 2 cans of water as per directions on Campbells soup cans. Do not add a can of water for the chicken broth, only for the cream of chicken and the cream of celery.
Heat to simmering and add celery, green onion whites, and potato. Cook for about 5 minutes. Add the parsley, thyme, garlic and rosemary. Add the dash of wine. Add pre-cooked and shredded chicken.
In about 5 or so minutes taste for salt and cracked pepper, and add to taste.
Take biscuits and tear them into pieces, covering them with the mixture lightly. Place greens of scallions over tops of biscuits. Move pot from stove, and place in a pre-heated 400 degree oven for about 10-15 minutes until biscuits are cooked and bounce back when pressed.
Makes about 6-8 servings.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user TIFFY85741.
Chop Green onion (scallion) and separate green and whites
In an oven safe pot, open all cans of soup and pour into pot. Add 2 cans of water as per directions on Campbells soup cans. Do not add a can of water for the chicken broth, only for the cream of chicken and the cream of celery.
Heat to simmering and add celery, green onion whites, and potato. Cook for about 5 minutes. Add the parsley, thyme, garlic and rosemary. Add the dash of wine. Add pre-cooked and shredded chicken.
In about 5 or so minutes taste for salt and cracked pepper, and add to taste.
Take biscuits and tear them into pieces, covering them with the mixture lightly. Place greens of scallions over tops of biscuits. Move pot from stove, and place in a pre-heated 400 degree oven for about 10-15 minutes until biscuits are cooked and bounce back when pressed.
Makes about 6-8 servings.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user TIFFY85741.