Dinner

Chicken and Dumplings Using Leftover Chicken is for Dinner.

Chicken and Dumplings Using Leftover Chicken takes 20 minutes to prepare.

Chicken and Dumplings Using Leftover Chicken takes 30 minutes to cook.

Chicken and Dumplings Using Leftover Chicken makes 4 servings.

The ingredients for Chicken and Dumplings Using Leftover Chicken are:

STEW
Cooked Chicken @ 2 cups 3.5oz(100grams)
Parsnip, 1 1/2 cup, chopped into chunks
Carrots, raw, 1 1/2cup, chopped into chunks
Leek, Raw, sliced, 2 cup
Mushrooms, fresh, 1 1/2 cup, pieces
Butternut Squash, 2 cup, cubes
Low Fat Dairy Spread, 1 Tblspn (20 gram)
Garlic powder, 1/2 tsp
Onion powder, 1/2 tsp
Pepper, black, 1/2 tsp
Chicken stock, home-prepared, 2 cup
Flour, white, 1/4 cup
DUMPLINGS
Flour, white, 1 cup
Low Fat Dairy Spread, 1 Tblspn (20 grams)
Baking Powder, 1 tsp
Parsley, dried, 2 tsp

Here is how you make Chicken and Dumplings Using Leftover Chicken:

Lightly saute the vegetables in a skillet with a little stock, add spices, butter spread and flour and stir until combined. Add chicken and stock and stir until thickened. Remove from stove.Place all of the Dumpling ingredients in a bow and rub in the dairy spread until it resembles breadcrumbs. Add enough cold water to make a softish dough and with a small amount of flour make 12 small dumplings.Bring the Chicken stew back to bubbling and add the dumplings. Cover and simmer for @ 10 minutes or until the dumplings are cookedServeServing Size: Makes 4 serves of @ 1 cup with 3 dumplingsNumber of Servings: 4Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

The nutritional information for Chicken and Dumplings Using Leftover Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 508.4

• Total Fat: 13.3 g
• Cholesterol: 3.6 mg
• Sodium: 612.3 mg
• Total Carbs: 65.9 g
• Dietary Fiber: 9.6 g
• Protein: 35.2 g