Growing up in southern Virginia, this comforting dish was a staple at our dinner table the moment the temperature dropped. I consider myself something of a connoisseur when it comes to chicken and dumplings, so when I came across a healthier version in Cooking Light, I wasn’t expecting much.
How could this low-cal version possibly compare to my beloved (and now closed *sniff sniff!) Rodman’s Bones & Buddy’s? I’d say it compared pretty well! I made a couple of changes to the original recipe to make it a bit easier and to up the veggie count. You need to try this one before the winter’s out—trust me, you won’t be disappointed (Mom, I’m talking to you!).
Chicken and Dumplings
Adapted from Cooking Light
1 cup chopped onion
1 tsp minced garlic
¼ cup dry sherry
½ tsp salt
¼ tsp black pepper
4 cups fat-free, low sodium chicken broth
1 can condensed, reduced-fat, reduced-sodium cream of mushroom soup, undiluted
4 lbs boneless skinless chicken breast, cut into bite-size pieces
2 cups frozen mixed vegetables (carrots, peas, green beans, and corn)
¼ cup water
2 tbsp cornstarch
2 cups Bisquick mix
2/3 cup skim milk
1. Heat a Dutch oven over medium-high heat and coat with cooking spray. Add onion and garlic and sauté for 5 minutes.
2. Stir in the next five ingredients (sherry through soup) and bring to a boil. Add the chicken and bring back up to a boil. Cover, reduce heat, and simmer for 35 minutes.
3. Stir in the frozen vegetables.
4. In a small bowl, whisk together the water and the cornstarch, and then add the mixture to the pot, stirring well.
5. In another bowl, mix together the Bisquick and the milk. Drop the dough in spoonfuls into the pot.
6. Bring the chicken mixture to a simmer and continue to cook for 20 minutes, turning over the dumplings and stirring occasionally.
7. Cover and cook for another 10 minutes or until the dumplings are done.