Chicken & Dumpling Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 275.9
  • Total Fat: 1.3 g
  • Cholesterol: 10.3 mg
  • Sodium: 339.1 mg
  • Total Carbs: 55.4 g
  • Dietary Fiber: 7.3 g
  • Protein: 11.7 g

View full nutritional breakdown of Chicken & Dumpling Casserole calories by ingredient
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4 Servings = 5 Points 4 Servings = 5 Points
Number of Servings: 4


    Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook
    Carrots, raw, 1 cup, strips or slices
    Peas, frozen, 1 cup
    *Flour, white, 0.12 cup
    Fat Free Chicken Broth , Canned, 2 cup
    Salt, .25 tsp
    Pepper, black, 0.25 tbsp
    *Heart Smart Bisquick (mix only), 0.33 cup
    Water, tap, 0.25 cup (8 fl oz)
    *Potato, raw, 4 medium (2-1/4" to 3-1/4" dia.)


1. Lightly coat 9-1/2-inch glass microwavable pie plate with cooking spray.
2. Place chicken, potato quarters, baby carrots, peas, flour, salt and pepper in large resealable bag. Seal and shake to coat ingredients with flour and seasonings. Empty chicken and vegetables into pie plate, shaking to distribute evenly. Add chicken broth. Cover with a 10-inch circle of waxed paper and microwave on HIGH for 20 minutes.
3. Combine biscuit mix and water in bowl and mix lightly with fork. Set aside.
4. Preheat oven to 400°F.
5. Remove pie plate from microwave. Remove and discard waxed paper. Drop teaspoons of biscuit dough over chicken and vegetables.
6. Bake in oven 10 minutes or until dumplings are puffed and cooked through. Remove from oven; let cool 5 minutes before serving

Number of Servings: 4

Recipe submitted by SparkPeople user BOINGO.

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