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Quick Chicken and Dumplings

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield 4 servings (serving size: about 1 1/2 cups)

Ingredients

  • 1 tablespoon butter
  • 1/2 cup prechopped onion
  • 2 cups chopped roasted skinless, boneless chicken breast
  • 1 (10-ounce) box frozen mixed vegetables, thawed
  • 1 1/2 cups water
  • 1 tablespoon all-purpose flour
  • 1 (14-ounce) can fat-free, lower-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-wide strips
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 366
  • 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

How to Make It

  1. 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.

  2. 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.