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Ingredientes
- 1 tbsp. butter
- 1 c. each thinly sliced carrot and mushrooms
- 1/2 c. each diced onion and celery
- 1 tbsp. plus 1 teaspoon all purpose flour
- 2 packets instant chicken broth and seasoning mix
- 1 1/3 c. water
- 8 ounce. skinned and boned cooked chicken, diced
- 1/8 teaspoon each poultry seasoning and pepper
- 2 ready to bake refrigerated buttermilk flaky biscuits (1 ounce. each), each cut into 6 wedges
Direcciones
- Preheat oven to 375 degrees. Spray two 1 3/4 c. casseroles with non-stick cooking 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 over 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 till mix thickens; add in chicken and seasonings and stir to combine. Pour half of mix into each sprayed casserole; top each portion with 6 biscuit wedges and bake till thoroughly heated and dumplings are browned, 10-15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 2 servings | |
| Calories 295 | |
| Calories from Fat 161 | 55% |
| Total Fat 17.99g | 22% |
| Saturated Fat 7.1g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 1314mg | 55% |
| Potassium 574mg | 16% |
| Total Carbs 15.85g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.22g | 3% |
| Protein 17.8g | 28% |
