Chicken and Dumplings

 

Friends rave every time I make this chicken and dumplings recipe. It's a comfort food recipe, and I especially enjoy making it on cold or rainy days. I often use a whole chicken cut into pieces and skinned. You can make the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced by half.  If you don't want to use the sherry, just replace with the same amount of low-sodium chicken broth.

What you will need

Cooking spray

1 cup chopped onion

1 garlic clove, chopped

1/4 cup dry sherry

1/2 teaspoon salt

1/4 teaspoon black pepper

2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth

1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted

4 pounds chicken pieces, skinned

1 cup frozen green peas

1/4 cup water

2 tablespoons cornstarch

Dumplings

Dumplings:

2 cups baking mix (such as Bisquick)

2/3 cup fat-free milk

Remaining ingredient

Remaining ingredient:

Chopped parsley (optional)

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