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7/15/13 11:43 P

Also, instead of using cream soups, I make my own sauce with a little flour-or corn starch, and chicken broth. You can mix the flour or corn starch with a little non fat/low fat milk before adding it to the hot broth. It turns out creamy and thickens it without all the sodium of the soup, even the lower sodium varieties. I use lots of garlic, and thyme for flavor.

LDHAWKE SparkPoints: (19,069)
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5/12/13 3:20 P

Chicken and Dumplings


This old fashioned recipe will warm you on those cold winter days. My family loves this cozy recipe. The mixture will look like it has a lot of liquid, but the biscuits will soak that up to make
delicious dumplings.

1 lb Boneless Skinless Chicken breasts, cut into 1-inch pieces
15 ounces Pillsbury Buttermilk Biscuits (2 -7.5 oz cans)
1 Tbs butter
1 cup Chicken Broth, Fat Free
10 3/4 oz Healthy Request Cream of mushroom soup
10 3/4 oz Healthy Request Cream of chicken soup
1/4 cup Onion, Diced
16 oz Peas & Carrots Frozen, or mixed vegetables

1. Spray crock pot with Pam Spray. Cut chicken into chunks. Season chicken with paprika, parsley flakes & black pepper to taste. Place chicken, butter, soups and onion in cooker, and fill with enough chicken broth to cover.

2. Cover and cook for 5 hours on high. Remove lid, and stir in frozen vegetables. Flatten and tear biscuits into small pieces. Place the torn biscuit dough on top of the mixture. Cover and cook until dough is no longer raw in the center, approximately 45 minutes.

Servings: 10

Nutrition Facts
Nutrition (per serving): 190 calories, 38 calories from fat, 4.2g total fat, 10mg cholesterol, 699.2mg sodium, 32g carbohydrates, 2.8g fiber, 4.5g sugar, 7.4g protein.

EL-ZORRO Posts: 1
5/12/13 7:51 A

I saw a recipe for chicken & dumplings a while back using canned biscuits. I saved it but could not find it. I would appreciate it very,very much to get a copy!!
~ El-Zorro~

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