Quick Chicken and Dumplings

Tortillas take the place of the original biscuit dough to make this an easy-to-make dinner.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 cup chopped roasted, skinless, boneless chicken (rotisserie chicken works great!)
  • 1 (10-ounce) box frozen mixed vegetables, thawed
  • 1 1/2 cup water
  • 1 tablespoon all-purpose flour
  • 1 (14-ounce) can fat-free chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 8 (6-inch) whole-grain flour tortillas, cut into 1/2-inch strips

What you’ll do:

  • Melt butter in a large saucepan over medium-high heat.
  • Add onion; saute 5 minutes or until tender.
  • Stir in the chicken and vegetables, cook 3 minutes until heated, stirring occasionally.
  • While the chicken mixture cooks, combine, water, flour and broth.  Gradually stir the broth mixture into the chicken mixture.
  • Stir in the salt, pepper and bay leaf.  Bring to a boil.
  • Reduce heat and simmer for 3 minutes.
  • Stir in the tortillas strips and cook for 2 minutes or until softened.
  • Remove from heat; discard bay leaf and serve.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!



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