Ingredients
- Cooking spray
- 1 cup chopped onion
- 1 garlic clove, chopped
- ¼ cup dry sherry
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
- 4 pounds chicken pieces, skinned
- 1 cup frozen green peas
- ¼ cup water
- 2 tablespoons cornstarch
- 2 cups baking mix (such as Bisquick)
- ⅔ cup fat-free milk
- Chopped parsley (optional)
Directions
Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in sherry and the next 4 ingredients (sherry through soup), and bring to boil. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.
Remove chicken pieces from cooking liquid. Place chicken in a bowl, and chill 15 minutes.
Remove chicken from bones, and cut meat into bite-size pieces. Discard the bones. Add chicken to pan; stir in peas.
Combine water and cornstarch in a small bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.
To prepare dumplings, combine baking mix and milk. Drop the dough into chicken mixture to form 16 dumplings. Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done. Garnish with parsley, if desired.
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