1 c chopped onion
1 garlic clove, chopped
¼ dry sherry
½ tsp salt
¼ tsp black pepper
2 14 oz can fat free less sodium chicken broth
1 10 ¾ oz can condensed reduced fat cream of mushroom soup
4 pds chicken pieces skinned
1 cup frozen peas
¼ c water
2 tblsp cornstarch
2 c. baking mix (Bisquick)
2/3 c fat free milk
1. Heat dutch oven coated with cooking spray over medium high heat. Add onion and garlic sauté 5 minutes. Stir in sherry and next 4 ingredients to mushroom soup. Bring to a boil. Add chicken pieces bring to a boil. Cover reduce heat, simmer 35 minutes or until chicken is tender.
2. Remove chicken, cut meat from bones into bite size pieces. Discard bones, chill chicken 15 minutes
3. Combine water and cornstarch in a small bowl, stir with a whisk. Add cornstarch mixture to pan and stir well.
4. To prepare dumplings, combine baking mix and milk, Drop dough into chicken mixture to form 16 dumplings. Bring to a simmer, cook 20 minutes stirring occasionally. Cover and cook 10 minutes or until dumplings are done.
Serving size 1 ½ cup and 2 dumplings. Calories 373