|This recipe won this contest!!!!!|
DAYTON DUMPLINGS & CHICKEN DARLIN'
Makes 8 Servings
1/2 cup chopped onion
1/2 cup chopped celery2 garlic cloves, minced (or 1 tsp of the stuff already minced for you...I used the dried stuff)
1/4 cup light butter
1/2 cup all-purpose flour
2 tsp Splenda granulated
1 tsp salt
1 tsp dried basil
1/2 tsp black pepper
4 cups fat-free chicken broth
1 10-oz package frozen green peas
4 cups cooked cubed chicken breasts (@3)
DUMPLINGS: 2 cups Bisquik Heart Smart Baking Mix
2 tsp dried basil
2/3 cup fat free 0% milk
In a large saucepan, saute' onion, celery and garlic in butter until tender. Stir in flour, Splenda, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into 13 x 9 " baking dish sprayed with non-stick cooking spray (like Pam).
For dumplings: In a small bowl, combine Bisquik and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over the chicken mixture.
Bake uncovered at 350 degrees for 30 minutes. Cover and bake 10 minutes longer.
MY SPIN: Wasn't exactly 4 cups of chicken broth because the cans were 14.5 ounces each versus 16 ounces....no biggy! Abe liked this as it is. Me personally.....I'd put more garlic in it.......love garlic! This is almost like a chicken pot pie without having the entire crust......so I'm thinking it would be good with perhaps some carrots in it.......or maybe some mushrooms. Also, I baked this uncovered the entire 40 minutes. Serve this in a bowl and use a spoon.....you really don't want to waste a bit!
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*