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Skillet Chicken and Dumplings

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Skillet Chicken and Dumplings
  • Prep Time 30 min
  • Total Time 50 min
  • Servings 4
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A skillet makes quick work of scrumptious chicken and dumplings featuring all-white-meat chicken breasts.

Ingredients

Chicken and Vegetables

1
tablespoon vegetable oil
4
boneless skinless chicken breasts (about 1 1/4 lb)
2
cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup
1
bag (1 lb) frozen stir-fry vegetables

Tarragon Dumplings

1
cup Original Bisquick™ mix
1/3
cup milk
1/4
teaspoon dried tarragon leaves

Directions

  • 1 In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken begins to brown.
  • 2 Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
  • 3 In small bowl, stir all dumpling ingredients until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.
Tips  

Expert Tips

You can use your favorite 1-pound bag of Green Giant® frozen vegetables instead of the stir-fry vegetables.

To prevent dumplings from falling apart, drop dough onto chicken or vegetables rather than directly into liquid or gravy. If dough is dropped into liquid, the simmering action may force the dough apart.

Don't like tarragon? Try dried basil or marjoram leaves or poultry seasoning instead of the tarragon for a flavor twist on these savory dumplings.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
28%
(
Saturated Fat
4 1/2g
23%
,
Trans Fat
1g
)
Cholesterol
95mg
32%
Sodium
1650mg
69%
Total Carbohydrate
39g
13%
(
Dietary Fiber
3g
15%
,
Sugars
5g
)
Protein
42g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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