I thought this would be a great way to use some of the leftover turkey from Thanksgiving. You could also use chicken (leftover rotisserie chicken would be perfect). It really does taste just like chicken and dumplings! Yum!
Ingredients:
3-4 cups of cooked chicken or turkey
2 cups low fat, low sodium chicken broth
2 T unsalted butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup skim milk
1 can Campbell's reduced fat cream of chicken soup
Preheat the oven to 400 degrees.
Melt butter in the microwave and pour that into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter.
Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
Whisk together chicken broth and cream of chicken soup. Very carefully pour over the flour and milk mixture. Don't stir.
Bake uncovered at 400 degrees for 35 to 45 minutes, or until top is light golden brown.
Recipe adapted from Plain Chicken
Ingredients:
3-4 cups of cooked chicken or turkey
2 cups low fat, low sodium chicken broth
2 T unsalted butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup skim milk
1 can Campbell's reduced fat cream of chicken soup
Preheat the oven to 400 degrees.
Melt butter in the microwave and pour that into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter.
Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
Whisk together chicken broth and cream of chicken soup. Very carefully pour over the flour and milk mixture. Don't stir.
Bake uncovered at 400 degrees for 35 to 45 minutes, or until top is light golden brown.
Recipe adapted from Plain Chicken
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1 comments:
This looks so easy and very delicious, I am going to make it next week. I am planning my meals for this month and I came across the recipe. Thanks so much!
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