Chicken and meatballs are probably the last comfort food. Tender, juicy, shredded chicken and soft dumplings in a rich, creamy sauce.
This recipe uses a few shortcuts to make it really quick and easy to prepare. I love the addition of frozen vegetables for color, flavor and some extra nutrients.
Easy, creamy chicken and meatballs made with cookies from the refrigerator, slowly cooked to perfection. Enjoy ♥
INGREDIENTS :
4 boneless skinless chicken breasts
1 can of chicken broth
2 cans of chicken cream
sliced carrots
sliced celery
1/2 can of peas
1/2 onion
shredded bacon
parsley
garlic powder
salt and pepper
1 can of flaky cookies
INSTRUCTIONS :
Place the chicken breasts on the bottom of the pot.
Pour the chicken broth and cream of chicken over it.
Add the carrots, celery and onion. How much do you prefer
Add garlic powder, salt and pepper and parsley flakes, as much as you like.
Cook on high for 3 hours
Take the chicken out and scratch it. Add the chicken with some crumbled bacon and the peas, stir everything.
Break up the flaky, uncooked biscuits and put them in the pot. Break each roll into about 3 parts and place them on top.
They remain cooking for about an hour or so on top or until they are done. Enjoy!
Preparation time: 15 minute(s)
Cooking time: 6 hour(s) 30 minute(s)
Diet labels: Reduced fat, High protein
Number of servings (yield): 6
Culinary tradition: USA (Traditional)
Calories: 321
Fat: 5g
Protein: 21g
The complete recipe makes 6 servings
Serving size is 1 dumpling with 1/6 soup.
Each portion = 8 Points +
TO BE SERVED: 321 calories; 5g fat; 43g carbohydrate; 21g protein; 3.5g fiber