Chicken with Cornmeal Dumplings
Try this homey casserole that features chicken, cornmeal, and vegetables prepared in less than 30 minutes.

Ingredients
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1/2 cup all-purpose flour
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1/2 tsp. ground sage
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12 oz. skinless, boneless chicken breast halves
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2 Tbsp. cooking oil
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2 cups frozen mixed vegetables
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1 14-oz. can reduced-sodium chicken broth
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1/2 cup milk
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1 11.5-oz. pkg. refrigerated cornbread twists
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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 information
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
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how-tos
Recommended Recipe:
Old-Fashioned Chicken & Dumplings
Our revision of creamy chicken and dumplings uses whole-wheat flour for the dumplings and adds lots of vegetables to the filling. The delicious, satisfying results are packed with beneficial nutrients and dietary fiber, and because we don't use canned soup for the sauce, sodium levels are drastically reduced. To go even lighter, try the recipe with boneless, skinless chicken breasts.
See Recipe

