Chicken and Dumplings
Boil chicken. Reserve broth and debone chicken.
With a pastry blender, blend flour, baking powder, salt, pepper and Crisco. Add milk. Roll out on floured board. Cut into 3 inch strips. Bring chicken stock and cream of chicken soup to a rolling boil. Add a few dumplings at a time so broth continues to boil. Turn down heat to simmer and cook with lid for 40 minutes.
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Serving Size: 1 Serving (589g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1152 | ||
Calories from Fat: 662 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.5g | 98 % | |
Saturated Fat 22.7g | 114 % | |
Monounsaturated Fat 26.2g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 273.4mg | 84 % | |
Sodium 1492.7mg | 51 % | |
Potassium 733.8mg | 19 % | |
Total Carbohydrate 46.7g | 14 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 42.9g | ||
Protein 71.9g | 103 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1152
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