lighter chicken & dumpling casserole

Name: Lighter Chicken & Dumpling Casserole
Prep time: 45 min
Cook time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 1/2 cup(s) chopped celery; 1/2 cup(s) chopped onion; 2 tablespoon(s) butter; 2-1/2 cup(s) water (or mixture of water and dry white wine); 2 teaspoon(s) chicken bouillon; 2 pound(s) boneless chicken breasts and/or thighs; 1-1/3 cup(s) baking mix; 1-1/3 cup(s) 2% milk; 10 oz can(s) cream of chicken soup (healthy version); 1/2 cup(s) fat-free plain yogurt; 1 package(s) chicken gravy mix (one cup size); 1 teaspoon(s) dried parsley; 3/4 teaspoon(s) poultry seasining

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Larry Cline

Midland, GA

Updated on Oct 29, 2020

I was looking for a recipe to make, to celebrate having lost 100 pounds as of today. I found one for a baked version of chicken & dumplings that sounded delicious, but also like it would put about half that weigh right back on me! So I decided to create a lighter variation. My version uses some healthier ingredients, and ramps up the flavor to make up for cutting out more than 80% of the original recipe's butter (you'll never miss it!) A 9x13-inch dish makes 8 generous servings of only 280 calories each (add another 25 calories for each cup of water you replaced with wine in step 2.)

Rate

prep time 45 Min

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons butter
2-1/2 cup water (or mixture of water and dry white wine)
2 teaspoons chicken bouillon
2 pounds boneless chicken breasts and/or thighs
1-1/3 cup baking mix
1-1/3 cup 2% milk
10 oz cans cream of chicken soup (healthy version)
1/2 cup fat-free plain yogurt
1 package chicken gravy mix (one cup size)
1 teaspoon dried parsley
3/4 teaspoon poultry seasining

How To Make lighter chicken & dumpling casserole

Step 1

In a small skillet, saute the celery and onion in the butter until tender. Spread in the bottom of a greased 9x13-inch baking dish.

Step 2

In a large pot, combine the chicken, water (or water and wine), and bouillon. Bring to a boil, then cover and simmer 30 minutes. Allow to cool, then remove the chicken and shred, spreading over the celery and onion layer. Save 1½ cups of the cooking liquid (if there's not that much left, add water or some wine as needed.)
Step 3

In a bowl, stir together the milk and baking mix, and pour over the chicken. Using the same bowl, combine the soup, yogurt, gravy mix, herbs, and 1½ cups of reserved cooking liquid. Spoon over the milk / baking mix layer.
Step 4

Bake uncovered at 375° until browned (about 45-50 minutes.) Remove from the oven and let rest for several minutes before serving. A small green salad makes a good side dish.
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