Yield: 4 Servings
Measure | Ingredient |
---|---|
1 can | Reduced fat cream of chicken soup |
½ \N | Soup can water |
½ cup | Chopped onions |
1 teaspoon | Paprika |
1 teaspoon | Lemon juice |
1 teaspoon | Rosemary |
1 teaspoon | Thyme |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
4 \N | Skinless boneless chicken breast |
\N \N | Non-stick cooking spray |
3 tablespoons | Shortening |
1½ cup | Flour |
2 teaspoons | Baking powder |
¾ teaspoon | Salt |
3 tablespoons | Fresh; chopped chives, or 2 tbl. dried chives |
¾ cup | Skim milk |
CHIVE DUMPLINGS
Spray crockpot with non-stick cooking spray. Place chicken in crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on low 6-8 hours. 1 hour before serving, prepare chive dumplings: Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by teaspoonsful onto hot chicken and gravy. Cover and cook on high for 45-60 minutes. Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
Recipe by: Kathy Reckner
Posted to Digest eat-lf.v097.n018 by Kathy Reckner <scizwiz@...> on Jan 18, 1998