Chicken and Sausage Gumbo with Corn Dumplings
Progresso® gumbo soup takes the guesswork out of making gumbo that's topped with melt-in-your-mouth dumplings. Did you say comfort food?
teaspoons butter or margarine
boneless skinless chicken breasts (about 1 1/4 lb)
cans (19 oz each) Progresso™ Traditional chicken & sausage gumbo soup
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
tablespoon butter or margarine, softened
In 12-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Add chicken; cook 5 to 6 minutes, turning once, until evenly browned. Pour soup over chicken; heat to boiling. Reduce heat to low; move chicken to one side of skillet.
In medium bowl, mix cornbread mix, milk, 1 tablespoon butter and egg until well mixed. Drop batter by 8 rounded tablespoonfuls onto hot soup mixture.
Cover; cook over low heat 18 to 22 minutes or until toothpick inserted in center of dumplings comes out clean.
Like heat? Add a few drops of red pepper sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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