Chicken and dumplings is my ultimate comfort food. A belly full of it's warm and creamy goodness melts the stress away. I never would have dreamed it would work with WW!
One serving of this healthy chicken and dumplings recipe is a true bowlful so you'll feel full and happy after you eat! That's a huge deal when you're watching your calories. Add a big green salad to round out this meal.
20 oz chicken breast (about 3 large breasts)
1 medium onion, chopped
1 (10.75 oz) can 98% fat free cream of chicken soup
1 (10.75 oz) can 98% fat free cream of celery soup
2 c chicken broth- 99% fat free, reduced sodium
5 canned buttermilk biscuits
Optional Seasonings: pepper, garlic powder, poultry seasoning, parsley
- Remove visible fat from chicken breasts and place in crock pot. Sprinkle with pepper, garlic powder and poultry seasoning. Add onions, soups and broth. Cover and cook on high 3-4 hours or low 6-8.
- At this point the chicken is super tender so you can just use your fork to break the breasts up into smaller pieces or you can remove them and shred them. I like to leave them in decent sized chunks because they will break up more whenever your stir them.
- Flatten biscuits with your fingers and cut them into small strips. I used the smaller "junior" sized biscuits and cut them into 8 pieces. Drop biscuit pieces into broth and continue to cook on high for 20-30 more minutes or until cooked through. Sprinkle individual servings with parsley if desired.
Nutritional Mumbo Jumbo: Calories: 323 Fat: 9.7 Sat. Fat: 3.1 Carbs: 29.8 Fiber: .9 Protein: 27.1 Weight Watchers: 8 Points + (6 Points+ if you make it 8 servings)
Linked to: Tasty Tuesday
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