Who doesn’t love some chicken and dumplings? Yum! Here’s some light ones!
10 1-cup servings
1/2 lb of Chicken Breast, raw
1 can of Campbell’s Cream of Chicken Soup (98% fat free)
1 can of Healthy Request Cream of Mushroom Soup
2 soup cans of water
1/2 bag of frozen Mixed Vegetables (1lb bag)
1 small onion
1 tablespoon of minced garlic
1 can of Biscuit, plain or buttermilk, 8 biscuits
Salt and pepper to taste
Spray crock-pot with Pam and cut chicken breasts into halves, place chicken on the bottom of the crock-pot.
Dice up onion and mince garlic; add to crock-pot along with cream of chicken and mushroom soup, 2 soup cans of water, frozen mixed vegetables, mix together.
Cook on high for about 6-8 hours, 2 hours before serving, cut biscuits in strips or into quarters, set on top of soup mixture or mix everything together.
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 160.1
- Total Fat: 3.8 g
- Cholesterol: 20.6 mg
- Sodium: 895.7 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 2.1 g
- Protein: 8.7 g