
Ingredients
11/4 cups prepared baking mix (reduced fat)
41/2 cups mixed vegetables (frozen (corn, peas, carrots, and green beans))
2 cups chicken (cooked and chopped)
1/3 cup milk (low-fat)
1 medium onion (peeled and chopped)
1/4 cup water
1 large egg
21/4 cups chicken broth (low-sodium)
1 teaspoon thyme (dried)
Steps
- In a large pot, combine chicken broth, water, onion, vegetables, chicken, and thyme.
- Cover and bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes.
- Place baking mix in a small bowl. Remove 2 tablespoons and stir into pot to thicken stew.
- Add milk and egg to remaining baking mix and stir with a fork to blend. Drop rounded tablespoons of dough into hot chicken mixture. Cook over low heat, uncovered, for 5 minutes.
- Cover and cook for 5 minutes more. Serve while hot.
U.S. Department of Agriculture. Nutrition.gov Website. Homemade Chicken and Dumplings. Recipe source: Source California Department of Public Health: CalFresh Healthy Living. Available at nutrition.gov/recipes. Access date: 09-05-2024.