Chicken And Dumplings Weight Watchers Food

CHICKEN AND DUMPLINGS

Steps:

• Add onions to 6 quart crock pot and top with chicken breasts.
• In a medium bowl, combine cream of chicken soup, chicken broth, parsley, poultry seasoning and garlic powder. Pour over the onions and chicken. Cook on low for 6 hours.
• In a medium bowl, mix together the Bisquick and skim milk.
• Turn crock pot on high. By the spoonful add the biscuits to the top. Replace lid and let it cook for one hour or until biscuits are cooked.

WEIGHT WATCHER'S SOUTHERN-STYLE CHICKEN & DUMPLINGS RECIPE - (4.1/5)

Steps:

• Heat a large saucepan over medium heat until hot. Swirl in the oil, then add the celery, carrots, onion, garlic, and thyme. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add the broth and chicken. Bring to a boil; reduce the heat, cover, and simmer 10 minutes. Add the green beans and simmer until the vegetables are tender, 10 to 15 minutes. Stir in the parsley. Meanwhile, combine the flour, baking powder, salt, and pepper in a medium bowl. Stir the water into the flour mixture just until moistened. Drop the dough, by rounded teaspoonfuls, onto the simmering stew, making 12 dumplings. Cover and simmer until the dumplings have doubled in size and are cooked through, 15 to 20 minutes.

CHICKEN AND DUMPLINGS (WEIGHT WATCHERS)

Steps:

• 1. In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered. Add the chicken.
• 2. For dumplings, combine biscuit mix and milk. Drop by..... http://www.wwrecipes.net/chicken-dumplings.html

WEIGHT WATCHER'S CHICKEN & DUMPLINGS MADE WITH TORTILLAS

Steps:

• Combine the broth, soup, and chicken in a large saucepan and bring to a boil.
• Add celery salt, salt, and pepper.
• While keeping liquid boiling, drop tortillas into liquid one at a time.
• Reduce heat and simmer 20-30 minutes, until tender.

WW CHICKEN AND HERB DUMPLINGS

Steps:

• 1. Heat oil in a dutch oven over medium-high heat. Add onion, celery, and carrot; saute 10 minutes or until tender. Add chicken, broth, water, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
• 2. While soup simmers, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, rosemary, and salt into a bowl. Cut in butter with a pastry blender or 2 knives until mixtures resembles coarse meal. Add buttermilk, stirring just until moist.
• 3. Drop dough by heaping teaspoonfuls into simmering chicken mixture. Cover and cook over low heat 11 minutes (do not let soup boil). YIELD: 6 servings (serving size: about 3/4 cup chicken mixture and 3 dumplings).