Chicken and Dumplings
- 2 tablespoons butter
- 2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour, divided
- 3 (14.5 oz.) cans reduced sodium chicken broth
- 1/4 cup Crisco® All-Vegetable Shortening, chilled
- OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening, chilled
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 2 cups cooked, diced chicken
MELT butter in Dutch oven. Whisk in 1/4 cup flour. Reserve 1/2 cup chicken broth for dumplings. Gradually add 2 cans and remaining chicken broth from third can into Dutch oven. Bring to a boil. Remove from heat.
PLACE 2 cups flour in large bowl. Cut in shortening using pastry blender or 2 knives just until mixture is the size of peas. Blend in just enough chicken broth until dough leaves sides of bowl. Pour any remaining broth into Dutch oven.
TURN dough onto lightly floured surface. Knead 2 to 3 times. Roll dough to 1/8-inch thickness. Cut dough into strips, about 2 inches x 1 inch. Return broth to boiling. Add dumpling strips to boiling broth.
COVER; reduce heat to low. Simmer 15 minutes or until dumplings are cooked through. Stir occasionally to prevent dumplings from sticking. Stir in pepper, milk and cooked chicken. Cook about 5 minutes or until heated through.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1/4), Calories 560 (Calories from Fat 200), Total Fat 22g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 75mg, Sodium 1690mg, Total Carbohydrate 56g (Dietary Fiber 2g, Sugars 4g), Protein 30g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 30%, Iron 25%.
*Percent Daily Values are based on a 2,000 calorie diet.