Quick Chicken and Dumplings

Photo: Lee Harrelson

Flour tortillas stand in for the traditional biscuit dough so you can bring this crowd-pleaser from stove to table in minutes.

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 366
Caloriesfromfat 23 %
Fat 9.3 g
Satfat 3.1 g
Monofat 3.9 g
Polyfat 1.4 g
Protein 29.8 g
Carbohydrate 40.3 g
Fiber 5.3 g
Cholesterol 67 mg
Iron 3.4 mg
Sodium 652 mg
Calcium 104 mg

Ingredients

1 tablespoon butter
1/2 cup prechopped onion
2 cups chopped roasted skinless, boneless chicken breasts
1 (10-ounce) box frozen mixed vegetables, thawed
1 1/2 cups water
1 tablespoon all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley

Preparation

Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.

While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.

Melanie Barnard

,

November 2005
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