This month is a No-Theme Month meaning that anything goes. Any recipe that you love will work. Be sure to visit Randi at I Have to Say, to see what others are cooking.
I recently posted this at Jan's Recipes. Chicken and Dumplings has always been a favorite of Bob's and mine. This is a healthy alternative to the traditional version. This is a recipe I learned by watching my Mom cook, and have never written down, before. It can be a one dish meal, or serve it with salad or vegetables. Hope you enjoy it.
Chicken and Dumplings
• One package of sliced chicken breast, about 1 1/3 pounds
• One large white onion, coarsely chopped
• One large carrot, peeled and coarsely chopped
• One large stalk celery, coarsely chopped
• Four cups of water
• Salt and pepper, to taste
• Low-Fat Bisquick, 1 1/3 cups
• Non-fat milk, 1/3 cup plus 2 teaspoons
Sauté the chicken pieces, in canola oil, in a Dutch oven, until outer pink is gone; add onion and continue sautéing until onion is translucent. Add carrot, celery and water bring to a boil; lower heat to a low boil and cover. Simmer for about 15 minutes, until carrots are done.
Remove chicken, keep warm in covered dish. Use a potato mashed to break-up any large pieces of vegetable in the broth. Bring broth back to a slow boil.
In a small bowl, mix Bisquick and milk, forming a soft ball. Drop mixture into simmering broth, you should have eight dumplings. Cook, uncovered for 10 minutes; cover Dutch oven and cook for 10 more minutes.
• One package of sliced chicken breast, about 1 1/3 pounds
• One large white onion, coarsely chopped
• One large carrot, peeled and coarsely chopped
• One large stalk celery, coarsely chopped
• Four cups of water
• Salt and pepper, to taste
• Low-Fat Bisquick, 1 1/3 cups
• Non-fat milk, 1/3 cup plus 2 teaspoons
Sauté the chicken pieces, in canola oil, in a Dutch oven, until outer pink is gone; add onion and continue sautéing until onion is translucent. Add carrot, celery and water bring to a boil; lower heat to a low boil and cover. Simmer for about 15 minutes, until carrots are done.
Remove chicken, keep warm in covered dish. Use a potato mashed to break-up any large pieces of vegetable in the broth. Bring broth back to a slow boil.
In a small bowl, mix Bisquick and milk, forming a soft ball. Drop mixture into simmering broth, you should have eight dumplings. Cook, uncovered for 10 minutes; cover Dutch oven and cook for 10 more minutes.
Place reserved chicken in your serving dish, place dumplings on top of chicken, and spoon gravy, (gravy is made automatically, while the dumplings are cooking), from Dutch oven over all.
1 comment:
We love chicken and dumplins made with Bisquick. I am going to have to put it on the list for next week. We never made it with the veggies...nice change. Thanks for sharing.
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