Chicken and Dumplings

Chicken and Dumplings
Photo by Randy Mayor

Ingredients

  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  • Dumplings:
  • 2 tablespoons cornstarch
  • Cooking spray
  • ½ teaspoon salt
  • ¼ cup water
  • + 24 more ingredients
    • Chopped parsley (optional)
    • ¼ cup dry sherry
    • 2 cups baking mix (such as Bisquick)
    • Dumplings:
    • 2 tablespoons cornstarch
    • 1 cup chopped onion
    • Cooking spray
    • ½ teaspoon salt
    • 4 pounds chicken pieces, skinned
    • ¼ cup water
    • Chopped parsley (optional)
    • 1 cup frozen green peas
    • ¼ cup dry sherry
    • 1 garlic clove, chopped
    • 2 cups baking mix (such as Bisquick)
    • ¼ teaspoon black pepper
    • 1 cup chopped onion
    • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    • 4 pounds chicken pieces, skinned
    • 2/3 cup fat-free milk
    • 1 cup frozen green peas
    • 1 garlic clove, chopped
    • Remaining ingredient:
    • Remaining ingredient:

Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in sherry and the next 4 ingredients (sherry through soup), and bring to boil. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender. ...

View full recipe at My Recipes

Comments

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