Chicken with Cornmeal Dumplings
From: Better Homes and GardensTry this homey casserole that features chicken, cornmeal, and vegetables prepared in less than 30 minutes.
Servings: Serves 4.
Total: 22 mins
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Ingredients
1/2 cup all-purpose flour
1/2 tsp. ground sage
12 oz. skinless, boneless chicken breast halves
2 Tbsp. cooking oil
2 cups frozen mixed vegetables
1 14-oz. can reduced-sodium chicken broth
1/2 cup milk
1 11.5-oz. pkg. refrigerated cornbread twists
1/2 cup shredded Mexican cheese blend
Directions
1. Preheat oven to 450 degrees F. In resealable bag combine flour, sage, and 1/4 tsp. each salt and pepper. Cut chicken in bite-size pieces. Add to bag; coat.
2. In skillet over medium-high heat stir and brown chicken in hot oil for 2 minutes. In colander, run cold water over vegetables. Add vegetables along with broth and milk to chicken. Bring to boiling; stir. Divide chicken-vegetable mixture among four small baking dishes. Separate corn bread strips; place four strips over chicken-vegetable mixture in each dish. Sprinkle with cheese. Bake 9 to 10 minutes. Serves 4.
Nutrition Facts
Calories 612, Total Fat 25 g, Saturated Fat 7 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 5 g, Cholesterol 64 mg, Sodium 1259 mg, Carbohydrate 60 g, Total Sugar 10 g, Fiber 3 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 17%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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