Wednesday, January 27, 2010

Better Chicken and Dumplings

I posted a recipe for Chicken and Dumplings last October. I made it again this week and modified the recipe and really liked the outcome. So did the other members of the family. Caralie in particular ranted and raved about it. Keep in mind that you can purchase fat-free half-and-half if you want to keep it low-cal. So here we go:


4 boneless, skinless chicken breasts cut into bite-size pieces
1 Tbsp. olive oil
1 can cream of chicken soup
1 can (14.5 oz) chicken broth
1 cup half-and-half, divided
1/2 cup water
1/2 cup milk
1/2 cup chopped onion
2 carrots, sliced
3 celery stalks, sliced
1 tsp celery seed (not celery salt)
salt and pepper to taste
1 can refrigerated biscuits (or your own recipe of dumplings)

In a large pot, combine cream of chicken soup, broth, 1/2 cup half-and-half, milk, water, carrots, and celery. Bring to a boil; reduce heat and simmer.

Meanwhile, heat oil in a large saute pan over medium-high heat. Add chicken pieces and onion. Cook until chicken pieces are browned and cooked through and onions are translucent. Add chicken and onions to large pot and stir. Return skillet to heat and add remaining 1/2 cup half-and-half. Simmer until all the chicken bits and drippings are incorporated and pour into pot. Add celery seed and salt and pepper. Simmer for 20-30 minutes.

Cut refrigerated biscuits into fourths. Drop into pot and cover with lid; simmer for 12 minutes or until dumplings are cooked through. Ladle servings into bowls.

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