Chicken & Black Pepper Dumplings
Very nice, tasty.
Yield
4 servingsPrep
8 minCook
12 minReady
20 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
milk, low-fat
or non-fat |
|
| ¾ | cup |
green peas
frozen |
|
| ¾ | cup |
carrots
frozen sliced or diced |
|
| 1 | cup |
chicken
cut-up cooked |
|
| 10 ¾ | ounces |
cream of mushroom soup
condensed creamy chicken, canned |
*
|
| 1 | cup |
buttermilk baking mix
|
*
|
| ⅓ | cup |
buttermilk
|
*
|
| ½ | teaspoon |
black pepper
|
|
| 1 | x |
parsley flakes
chopped, if desired |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
milk, low-fat
or non-fat |
|
| 177 | ml |
green peas
frozen |
|
| 177 | ml |
carrots
frozen sliced or diced |
|
| 237 | ml |
chicken
cut-up cooked |
|
| 310.7 | ml/g |
cream of mushroom soup
condensed creamy chicken, canned |
*
|
| 237 | ml |
buttermilk baking mix
|
*
|
| 79 | ml |
buttermilk
|
*
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
parsley flakes
chopped, if desired |
*
|
Directions
Heat 1½ cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan.
Stir baking mix, ⅓ cup milk and the pepper until soft dough forms.
Drop dough by 8 spoonsful onto chicken mixture.
Cook, uncovered, over low heat for 10 minutes.
Cover and cook 10 minutes longer.
Sprinkle with parsley.
