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.
Fitness Minutes: (1,818)
771 5/12/13 3:20 P
Chicken and Dumplings
Posted By: TURNAROUNDSUE
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.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.