Simple chicken casserole with dumplings?

Serves: 4

Points® per serving: 9

Preparation time: 20 minutes

Cooking time: 30 minutes

• Calorie controlled cooking spray

• 4 x 125 g (4½ oz) skinless, boneless chicken breasts

• 2 leeks, sliced thickly

• 4 large carrots, sliced thickly

• 400 g (14 oz) new potatoes, halved

• 3 fresh thyme sprigs (or 1 teaspoon dried thyme)

• 1 tablespoon plain flour

• 500 ml (18 fl oz) chicken stock, made from stock cubes or powder

• 200 g (7 oz) Savoy cabbage, shredded coarsely

• Salt and freshly ground black pepper

• 100 g (3½ oz) self-raising flour

• 50 g (1¾ oz) low fat spread

1. Spray a flameproof casserole with the cooking spray and brown the chicken breasts. Transfer them to a plate once golden brown.

2. Add the leeks, carrots and potatoes to the casserole and cook for 2 minutes, stirring. Mix in the thyme, flour, seasoning and chicken stock. Bring to the boil and rest the chicken breasts on top of the vegetables.

3. Simmer, covered, for 10 minutes. Meanwhile, rub the self-raising flour and low fat spread together until crumb-like and set aside for the dumplings.

4. Add the cabbage to the casserole, pressing it down into the liquid. Add just enough water to the dumpling mixture to bring it together as a soft but not sticky dough. Shape into 8 dumplings and drop these into the casserole, making sure that they are in contact with the liquid.

5. Pop the lid back on the casserole and cook for 15 minutes until the dumplings are plump and fluffy and the vegetables are tender.

6. Divide the casserole between 4 warm shallow bowls to serve.