Chicken and Chive Dumplings
What You Need
1 can reduced fat cream of chicken soup
1/2 a soup can of water
1/2 cup chopped onions
1 tsp paprika
1 tsp lemon juice
1 tsp rosemary
1 tsp thyme
1 tsp salt
1/4 tsp pepper
4 skinless boneless chicken breast
non-stick cooking sprayFor Chive Dumplings:
3 tbsp. shortening
1 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3 tbl.fresh, chopped chives, or 2 tbl. dried chives
3/4 cup skim milk
How To Make It:
Spray a 6 qt. crock pot with non-stick cooking spray.
Place chicken in crockpot.
Combine remaining main ingredients together and pour over chicken.
Cover and cook on low 6-8 hours.
One hour before serving, prepare chive dumplings:
Mix dry ingredients and shortening.
Add chives and milk, combine well.
Drop by teaspoonsful onto hot chicken and gravy in the crock pot.
Cover and cook on high for 45-60 minutes.
Tips:
Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
This was easy and tasty! My husband remarked on the yummy smells coming from the kitchen when he came home from work. Fortunately, both of us like rosemary, because that flavor was pretty strong. I think I’d cut back on the rosemary the next time I make this dish. I used a reduced fat/salt cream of chicken soup, and didn’t add the 1 tsp of additional salt the recipe called for– tasted great without it. I added a couple handfuls of frozen peas and carrots before I dropped the biscuit dough for a balanced one-pot meal.