Quick Chicken and Dumplings |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Cooking Light. To quickly thaw veggies, place them in colander and rinse with warm water for about a minute. Ingredients:
1 tablespoon butter |
1/2 cup onion, chopped |
2 cups cooked chicken breasts, roasted, chopped |
1 (10 ounce) package frozen mixed vegetables, thawed |
1 1/2 cups water |
1 tablespoon flour |
1 (14 ounce) can low sodium chicken broth |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 bay leaf |
8 (6 inch) flour tortillas, cut in 1/2 inch strips, 6 inch tortillas |
1 tablespoon fresh parsley, chopped |
Directions:
1. Melt butter in large saucepan over med-high. Add onion; saute 5 min or til tender. Stir in chicken and veggies; cook 3 min or til thoroughly heated, stirring constantly.
2. While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper and bay leaf; bring to a boil. Reduce heat, and simmer 3 minute Stir in tortilla strips, and cook 2 min or til strips soften. Remove from heat and stir in parsley. Discard bay leaf.
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