Ingredients

Chicken:

Cooking Spray

1 cup chopped onion

1 garlic clove chopped

1/4 cup dry sherry

1/2 tsp salt

1/4 tsp black pepper

2 (15.75 oz) cans fat free, less sodium chicken broth

1 (10 3/4 oz) can condensed reduced-fat, reduced sodium cream of mushroom soup, undiluted

4 lbs chicken pieces, skinned

1 cup frozen green peas

1/4 cup water

2 tbsp cornstarch

Dumplings:

2 cups baking mix (such as Bisquick)

2/3 cup fat free milk

Remaining ingredient:

Chopped parsley (optional)

Preparation

  1. To prepare chicken, heat a dutch oven coated with cooking spray over medium high heat. Add onion and garlic, saute 5 minutes. Stir in sherry and next 4 ingredients (sherry through soup); bring to boil. Add chicken, bring to boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.
  2. Remove chicken from cooking liquid. Place chicken in bowl; chill 15 minutes.
  3. Remove chicken from bones, cut meat into bite size pieces. Discard bones. Add chicken to pan; stir in peas.
  4. Combine water and cornstarch in a bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.
  5. To prepare dumplings, combine baking mix and milk. Drop dough into baking mixture to form 16 dumplings. Bring to a simmer, cook 20 minutes, stirring occasionally. Cover and cook 10 minutes or until dumplings are done. Garnish with parsley, if desired.