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Chicken and Dumplings-E
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Posted on 3/10/2012 by
Chicken and dumplings - reduced fat bisquick
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2/3 cup(s) unprepared reduced-fat buttermilk biscuit mix
3 Tbsp fat free skim milk
12 oz cooked boneless skinless chicken breast(s), boil - shred or cut into small pieces.
15 fl oz low-fat canned cream of chicken soup made with fat-free milk
15 oz canned low-fat cream of mushroom soup made with fat-free milk
1 cup(s) canned mushrooms, chopped
1/2 tsp black pepper, to taste.
1/8 tsp garlic powder, to taste
1/4 tsp poultry seasoning, to taste.
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Mix heart smart bisquick and 3 TBSP skim milk to make dumplings. - set aside. Take one can each of cream of chicken and cream of mushroom soup and add 1 can total of skim milk. ( 1/2 cup of m ilk is added into this recipe for each can of soup point plus). Add your boiled chicken. Add seasoning to taste: pepper, salt, poultry seasoning, garlic powder. Bring mixture to boiling in crockpot on high - add dumpling mixture by small pcs. - cook additional 30 mins. Done.
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