Dumpling dinner

Original chicken and dumpling recipe from Cooking Light, but I adjusted a few things.

 

1 skinless, boneless chicken breast

1/4 onion, chopped

2 garlic cloves, minced

2 (14 oz) cans fat-free, less-sodium chicken broth

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

Salt and pepper

1/2 cup frozen green peas

1/4 cup water

2 tablespoons cornstarch

 

Dumplings:

1 cup Bisquick

1/3 cup fat-free milk

 

Preparation

 

I roasted one chicken breast the night before and chopped it early this morning, so while I was sauteing the onions and garlic I threw in the chicken to warm up. Add chicken broth, mushroom soup, salt and pepper, and bring to simmer.

 

Combine water and cornstarch in a small bowl, add to chicken mixture and mix well.

 

Add peas.

 

To prepare dumplings, combine baking mix and milk. Form into balls slightly smaller than golf balls, and drop into chicken mixture. Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done.

 

I used significantly less chicken, onion, peas, and dumpling mix than the original recipe called for, but I still used the original amount of liquid. I think it was just the right amount of liquid to cook the dumplings, giving them enough room so they didn't stick together, so if I made the full amount I would probably increase the liquids by at least 50%.

 

We both liked this, even Scott who has "issues" with soft bread.

Done