Chicken and Dumplings

February 12, 2013

217

Comfort food at it's finest!

Chicken Stew:
2 (10.75 ounce) cans reduced fat cream of chicken soup {I like to use 1 can chicken soup and 1 can mushroom soup- or equivalent, see below}
2 cups chicken broth
1 cup milk
2 tablespoons vegetable oil
1/2 cup chopped onion
2 cups sliced celery & carrots {about 2 stalks celery and 1 large carrot}
1/2 tsp dried sage
1 cup frozen peas {optional, but I always add them!}
2 boneless, skinless chicken breasts, cut into small chunks
2 tsp cornstarch
ground black pepper to taste
Dumplings:
1 cup all-purpose flour {I used half whole wheat flour}
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, softened
1/4 tsp onion powder

Time Saving Cheats: Use 3 cups diced rotisserie chicken. Have the celery, carrot and onion already chopped. I like to buy a lot of these 3 veggies, chop them all up and freeze them. Transfer to a ziplock...
See the full directions on my site

Nutritions

Calories
731

Sodium
1358mg
56% DV

Fat
40g
61% DV

Protein
37g
75% DV

Carbs
56g
19% DV

Fiber
7g
29% DV