CHICKEN AND SAUSAGE GUMBO WITH CORN DUMPLINGS

Chicken and Sausage Gumbo with Corn Dumplings image

Progresso® gumbo soup takes the guesswork out of making gumbo that's topped with melt-in-your-mouth dumplings. Did you say comfort food?

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

2 teaspoons butter or margarine
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cans (19 oz each) Progresso™ Traditional chicken & sausage gumbo soup
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
2 tablespoons milk
1 tablespoon butter or margarine, softened
1 egg

Steps:

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.

Nutrition Facts : Calories 540, Carbohydrate 56 g, Cholesterol 170 mg, Fiber 1 g, Protein 42 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 12 g, TransFat 0 g