Chicken and Dumplings III
- 1 (10.75 ounce) can reduced fat cream of chicken soup
- 1 (14.5 ounce) can low-fat, low sodium chicken broth
- 1/2 cup milk
- 1 tablespoon vegetable oil
- 1/4 cup chopped onion
- 1/2 cup chopped celery
- 3 skinless, boneless chicken breast halves - cut into strips
- 1 teaspoon celery seed
- ground black pepper to taste
- 1 cup sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons vegetable oil
- Produce
- Celery (1/2 cup)
- Onion (1/4 cup)
- Meat
- Chicken breast, skinless boneless halves (3)
- Canned Goods
- Chicken broth, low-fat low sodium (1 (14.5 ounce) can)
- Cream of chicken soup, reduced fat (1 (10.75 ounce) can)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking powder (2 teaspoons)
- Black pepper, ground (1)
- Celery seed (1 teaspoon)
- Salt (1/2 teaspoon)
- Vegetable oil (3 tablespoon)
- Dairy
- Milk (1 cup)
Preparation
Read recipe preparation on allrecipes.com
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Published January 25, 2003 (10 years ago).
1 person saved this recipe.
