Homestyle Chicken and Dumplings
Roasted Vegetables
Ingredients
- 2 Tbsp butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1½ lb boneless, skinless chicken breasts
- 1 (10.5-oz) can cream of chicken soup
- 6 cups low-sodium chicken broth
- 1 tsp poultry seasoning
- 1 (7.5-oz) can refrigerated buttermilk biscuits
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onion, celery, and carrots; cook, stirring often, until vegetables are tender. Add chicken, soup, broth, and poultry seasoning.
- Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Shred chicken using two forks.
- Cut each biscuit into 8 wedges; add to hot chicken mixture. Cover and cook 10 minutes or until biscuits are done.
Side Dish Ingredients
- 1 (32-oz) pkg broccoli, cauliflower, and carrot medley
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 20 minutes or until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
362
|
114
|
476
|
| Fat (g) | 15 | 7 | 22 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 25 | 7 | 32 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 782 | 247 | 1029 |
| T. Sugs (g) | 5 | 4 | 9 |
| A. Sugs (g) | 2 | 0 | 2 |
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