Easy Chicken and Dumplings
Recipe from Betty Crocker

From Betty's Soul Food Collection... Get ready, get set, done! In just a few minutes, you can turn last night's leftover chicken into tonight's scrumptious dinner, complete with rich, creamy sauce and tender dumplings.


Easy Chicken and Dumplings

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Ingredients
  • 1 1/2   cups
    fat-free (skim) milk
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  • 1   cup
    frozen peas and carrots
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  • 1   cup
    cut-up cooked chicken
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  • 1   can
    condensed creamy chicken mushroom soup (10 3/4 ounces)
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  • 1   cup
    Bisquick Heart Smart® mix
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  • 1/3   cup
    fat-free (skim) milk
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  •  
    Paprika, if desired
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Directions
1.
In 3-quart saucepan, heat 1 1/2 cups milk, the frozen peas and carrots, chicken and soup to boiling.
2.
In small bowl, stir together Bisquick® mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Nutrition information
Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 35mg; Sodium 950mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 11g); Protein 18g. Daily Values: Vitamin A 70%; Vitamin C 2%; Calcium 30%; Iron 10%. Exchanges: 1 Starch; 1 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable; 1 1/2 Lean Meat; 1/2 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Old-Fashioned Chicken & Dumplings
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.

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