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Recipe : Entry # 5629
Janet Dingler
Recipe Title
Quick Chicken and Dumplings
Recipe Theme
Side Dishes
Cherokee EC
1 2/3 cups reduced-fat biscuit mix
1/2 teaspoon dried rosemary
1 1/2 teaspoons chopped fresh parsley,
or 1/2 teaspoon dried parsley flakes
2/3 cup skim milk
2 16-ounce cans fat-free ready-to-serve chicken broth
1 10-ounce can white chicken in water
2 teaspoons chopped fresh parsley
Combine first 3 ingredients in large bowl; make well in center of mixture. Add milk, stirring just until moistened. Bring chicken broth to a boil in a large dutch oven over medium-high heat. Drop tablespoonfuls into broth. Cook uncovered 10 minutes. Cover, reduce heat, and simmer 10 minutes. Add chicken and cook 1 minute. Sprinkle with parsley.