Chicken, Fennel and Wild Mushroom Casserole with Herb Dumplings

Chicken, Fennel and Wild Mushroom Casserole with Herb Dumplings

Serves 4

Points per serving: 4½ (original points)

low fat cooking spray

4 medium skinless chicken breasts

1 onion, peeled and sliced

1 fennel bulb, sliced

150g wild mushrooms, sliced

1 x 400g can chopped tomatoes

300ml chicken stock

salt and pepper

Dumplings:

100g plain flour

pinch salt

40g low fat spread

1 tbsp chopped fresh parsley

Preheat oven to Gas 3/160ºC/325ºF

Cook the chicken breasts 8-10 mins in a non-stick pan sprayed with frylight, turning once.  Remove from pan to an ovenproof dish.

Add fennel and onion to pan and cook 3-4 mins.  Add mushrooms and cook 2 mins.  Add to dish with the chicken.  Pour over the tomatoes and stock.  Season well.

Cover and cook in the oven for 15-20 mins.

Meanwhile make the dumplings.  Sift the flour and salt into a bowl, rub in the low fat spread until it resembles fine breadcrumbs.  Stir in the parsley and just enough cold water to make a soft dough.  Shape into 8 dumplings and chill.

After 20 mins, remove the lid of the casserole and increase the heat to Gas 6/200ºC/400ºF.

Arrange the dumplings on top of the casserole and transfer to the highest shelf of the oven.  Cook without the lid for 20-25 mins until the dumplings are golden and crispy.  Serve.