Irish Chicken and Dumplings |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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With my husband being diabetic; chicken and dumplings has been a no-no for him. We finally discovered this recipe; and tweaked it a little. Now he is able to enjoy. It is wonderful for these cool fall evenings. To stay within his allowances for his diabetes; we help complete this meal with a healthy side salad (avoiding extra protein). And the taste is just absolutely satisfying!!! Ingredients:
2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup |
2 cups chicken broth |
1 cup water |
1 cup celery, chopped |
2 medium onions, coursely chopped |
1 teaspoon garlic, minced |
1/2 teaspoon poultry seasoning |
1/2 teaspoon ground black pepper |
1 lb boneless skinless chicken breast |
2 cups carrots, chopped (about 4 whole carrots) |
1/2 cup frozen green pea |
2 large potatoes, peeled and diced |
1 1/2 cups bisquick reduced-fat baking mix |
1/3 cup low-fat buttermilk (i actually make this with milk and vinegar) |
1/3 cup fat-free half-and-half |
Directions:
1. In large saucepan, add condensed soup, chicken broth, water, celery, onions, garlic, poultry seasoning, pepper, chicken breast, potatoes and carrots.
2. Bring to a boil, reduce heat to simmer and cover pan.
3. Simmer on low for about 30 minutes.
4. Remove chicken from the saucepan, shred into bite-sized pieces.
5. Return chicken to pan and stir in peas.
6. Mix bisquick, buttermilk, and fat free half-and-half or low-fat milk in medium size bowl and blend to make a soft dough (if runny, add a little more bisquick).
7. Drop by tablespoonfuls into the simmering stew.
8. Cover pan and simmer on low for 20 minutes.
9. Uncover pan and simmer 10 minutes longer. Serve hot.
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