Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"This is one of those good everyday meals. It's easy and fast, and it uses ingredients that I almost always have in the cupboard. All you need to add are a salad and some bread to make a warm filling meal." -CL Reader

Recipe by Cooking Light April 1999


Recipe Summary test

4 servings (serving size: 1 3/4 cups)


Ingredient Checklist


Instructions Checklist
  • Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add chicken and onion; sauté for 10 minutes. Add celery, and sauté 2 minutes. Sprinkle chicken mixture with flour, and saute 1 minute. Add broth, carrot, 1/2 teaspoon thyme, and pepper, stirring well with a whisk. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

  • Combine 1/4 teaspoon thyme, baking mix, and milk in a small bowl. Drop the dough by tablespoonfuls onto chicken mixture. Cover and cook over medium-low heat 15 minutes or until dumplings are done (do not boil).

Nutrition Facts

290 calories; calories from fat 10%; fat 3.3g; saturated fat 0.7g; mono fat 1.3g; poly fat 0.5g; protein 32.7g; carbohydrates 30g; fiber 3.5g; cholesterol 66mg; iron 2.6mg; sodium 802mg; calcium 98mg.