Chicken with Cornmeal Dumplings
Try this homey casserole that features chicken, cornmeal, and vegetables prepared in less than 30 minutes.
- Makes: 4 servings
- Start to Finish: 22 mins
- Bake: 9 mins to 10 mins 450°F
- Preheat oven to 450 degrees F. In a resealable bag combine flour, sage, salt, and pepper. Cut chicken into bite-size pieces. Add to bag; toss to coat.
- In a medium skillet stir and brown chicken in hot oil over medium-high heat for 2 minutes. Place vegetables in a colander; run cold water over vegetables to thaw. Add vegetables along with broth and milk to chicken. Bring to boiling; stir. Divide chicken mixture among four small baking dishes. Separate corn bread strips; place four strips over chicken mixture in each dish. Sprinkle with cheese. Bake for 9 to 10 minutes or until corn bread is lightly browned.
If cornbread twists are unavailable, prepare an 8-1/2 ounce package corn muffin mix according to package directions. Spoon batter in mounds on top of casseroles. Sprinkle with cheese and bake as directed.
- Per serving:
- 612 kcal cal.,
- 25 g fat
- (7 g sat. fat,
- 5 g polyunsaturated fat,
- 2 g monounsatured fat),
- 64 mg chol.,
- 1259 mg sodium,
- 60 g carb.,
- 3 g fiber,
- 10 g sugar,
- 34 g pro.
- Percent Daily Values are based on a 2,000 calorie diet