Chicken 'n Dumplings With Vegetables |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Another from Pillsbury's Best Chicken Cookbook that sounds delicious and simple. It's also low fat. ;) Ingredients:
2 tablespoons margarine |
4 boneless skinless chicken breast halves, cut into 1/2 in pieces |
1 1/2 cups chopped onions |
1 cup celery |
3 garlic cloves, minced |
1 (1 lb) package frozen mixed vegetables |
1 (14 1/2 ounce) can chicken broth |
3 tablespoons chopped fresh parsley or 3 teaspoons dried parsley |
1 1/2 teaspoons poultry seasoning |
1 cup skim milk |
1/2 cup all-purpose flour |
1 (7 1/2 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits |
Directions:
1. Melt margarine in Dutch oven or large saucepan over medium-high heat. Add chicken, onions, celery, and garlic; cook 12 to 15 minutes, or until chicken is no longer pink, stirring occasionally.
2. Add mixed vegetables, broth, parsley, and poutry seasoning; mix well. Bring to a boil, stirring frequently. In small bowl, combine milk and flour; blend until smooth. Add to chicken mixture; cook and stir until thickened and bubbly. Reduce heat to low. Separate dough ubti 10 biscutes; cut each biscuit in half. Starting in center of sauce pan, arrange biscuit halves on top of chicken mixture in spiral formation. Cover tightly; cook 25 to 30 minutes, or until biscuits are fluffy and no longer doughy.
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