Crockpot chicken fricassee - reduced fat
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Reduced fat cream of chicken soup |
| ½ | 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 | Skinless boneless chicken breast | |
| 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 |
Directions
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