The Recipe Box Swap

Since anything goes, for this edition of The Recipe Box Swap, hosted by Randi of i have to say.  I'm posting Oden's favorite, the one he always ask for when he stays with us.  This is my updated and slimmed down version of Southern Chicken and Dumplin's. This is a recipe I learned by watching my Mom cook, and had never written down before I started my recipe blog. It can be a one dish meal, or serve it with salad or vegetables. Hope you enjoy it.

Healthy Chicken and Dumplings

• One package of sliced chicken breast, about 1 1/3 pounds

• One large white onion, coarsely chopped

• One large carrot, peeled and coarsely chopped

• One large stalk celery, coarsely chopped

• Four cups of water

• Salt and pepper, to taste

• Low-Fat Bisquick, 1 1/3 cups

• Non-fat milk, 1/3 cup plus 2 teaspoons

Sauté the chicken pieces, in canola oil, in a Dutch oven, until outer pink is gone; add onion and continue sautéing until onion is translucent. Add carrot, celery and water bring to a boil; lower heat to a low boil and cover. Simmer for about 15 minutes, until carrots are done.

Remove chicken, keep warm in covered dish. Use a potato masher to break-up any large pieces of vegetable in the broth. Bring broth back to a slow boil.

In a small bowl, mix Bisquick and milk, forming a soft ball. Drop mixture into simmering broth, you should have eight dumplings. Cook, uncovered for 10 minutes; cover Dutch oven and cook for 10 more minutes.

Place reserved chicken in your serving dish, place dumplings on top of chicken, and spoon gravy from Dutch oven over all.

Thanks for stopping by, we enjoyed having you,