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Ingredients
- 1 tbsp. butter
- 1 c. sliced carrots and mushrooms
- 1/2 c. each onion and celery
- 1 tbsp. plus 1 teaspoon all-purpose flour
- 2 Packages instant chicken broth
- 1 1/2 c. water
- 8 ounce. chicken, diced
- 1/8 teaspoon poultry season and pepper
- 2 ready to bake refrigerated buttermilk flaky biscuits cut into 6 wedges
Directions
- Oven 375 degrees. Spray two 1 3/4 c. casseroles with nonstick spray. Set aside.
- In 1 qt saucepan heat butter till bubbly and warm. Add in vegetables, stirring to coat with butter. Cover pan and cook on a medium heat till vegetables are tender. Sprinkle vegetables with flour and broth. Mix and stir quickly to combine; cook, uncovered, for 1 minute.
- Gradually stir in water and stirring constantly, bring to a boil. Reduce heat and cook, stirring constantly, till mix thickens. Add in chicken and seasonings and stir to combine.
- Pour half of mix into each casserole; top each portion with 6 biscuit wedges and bake till heated and dumplings are browned, 10-15 min. Makes 2 servings. 4 protein, 3 vegetable, 1 bread, 1 1/2 fat. 30 optional.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 2 servings | |
| Calories 287 | |
| Calories from Fat 160 | 56% |
| Total Fat 17.87g | 22% |
| Saturated Fat 7.09g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 1313mg | 55% |
| Potassium 465mg | 13% |
| Total Carbs 14.66g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.66g | 3% |
| Protein 16.73g | 27% |
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