My mother used to make the best chicken 'n dumplings. The dumplings were handmade and rolled out. There was nothing light about the cream sauce either. YUM. However, that does nothing for someone who is constantly on Weight Watchers so...
with only 5 ingredients, I've come up with a down n' dirty version, BUT this is much healthier as well as tasty. I always pair my chicken 'n dumplings with black-eye peas, but you can also do a side salad or another vegetable like broccoli.
It's 7.5 points for 5 large servings or 6 points for 6 servings for you point counters.
1 lb. skinless, boneless chicken breasts
2 cans of Campbell's Health Request Cream of Chicken soup (or you can substitute with one of the cans for Cream of Mushroom)
6 oz. dry Ronzoni Healthy Harvest Whole Wheat blend Wide Noodles
3 tbsp. flour
1 cup 1% milk
Garlic salt, salt, pepper - to taste
I cook the chicken in a pressure cooker (cover the chicken in water, sprinkle on some salt and garlic salt) for 25 minutes, but you can boil it just as easily. After chicken is cooked, remove chicken but reserve stock. Add in dry pasta to the stock. You may need to add more water to cover the noodles. Boil for 7 minutes. In the meantime, let the chicken cool and shred. Also empty the soup cans into a large mixing bowl and whisk in the milk and flour. Once the noodles are cooked, stir in the soup, milk, and flour mixture. Then, add in the shredded chicken. Salt and pepper to taste.
Enjoy!
