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Chicken and Dumplings

Perfect for chilly winter nights, this main course is speedy, low in fat and a delicious one-dish meal!
Prep Time 30 minutes
Servings 6


  • 3 celery ribs chopped
  • 2 medium carrots sliced
  • 3 cans 14-1/2 ounces each reduced-sodium chicken broth
  • 3 cups cubed cooked chicken breast
  • 1/2 teaspoon poultry seasoning
  • 1/8 teaspoon pepper
  • 1-2/3 cups reduced-fat biscuit/baking mix
  • 2/3 cup fat-free milk


  • Step 1- In a Dutch oven coated with cooking spray, cook and stir celery and carrots over medium heat until tender, about 5 minutes. Stir in broth, chicken and seasonings. Bring to a boil; reduce heat to a gentle simmer.
  • Step 2- For dumplings, mix biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls on top of the simmering liquid. Reduce heat to low; cover and cook until a toothpick inserted in dumplings comes out clean (do not lift cover during the first 10 minutes), 10-15 minutes.
Keyword chicken, dumplings
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