Prep Time: 10 mins
Cook Time: 53 mins
Total Time: 63 mins
Total Servings: 4


  • 1 1/2 lbs

  • 2 cups

  • 3/4 teaspoon (total)

  • 1 1/2 cups, cut into quarters

  • 1 1/2 cups, cut into 1-inch pieces

  • 1/4 cup

  • 3 cups

  • 1 ea

Kitchen Tools
Kitchen Tools
  • pre-heated to 400F


  1. Preheat oven to 400F
  2. Cut button mushrooms into quarters.
  3. Cut asparagus into 1-inch pieces.


  1. Spread the riced cauliflower on a baking sheet, lined with parchment paper and bake for 20 minutes until golden brown, stirring occasionally. When done, remove from the oven and allow it to cool. Keep the oven at 400 degrees and set the baking sheet lined with parchment paper aside for later use.
  2. In a kitchen towel, squeeze the cauliflower to remove any access moisture. Mix together the squeezed cauliflower with the egg and salt.
  3. Shape the cauliflower mix into 8 little dumplings and place them back on the baking sheet. Bake for 5 minutes.
  4. To prepare the chicken stew, combine the chicken stock, and a half teaspoon of salt in a pot with a tight closing lid. Bring to a boil and simmer gently for about 20 minutes until chicken is tender.
  5. Remove the chicken from the stock and set aside.
  6. Add mushrooms, asparagus, and cream cheese to the stock, bring to a boil, and simmer gently for 8 minutes, stirring occasionally.
  7. Pull the chicken into bite sized pieces and return to the sauce, and heat through.
  8. To serve, place 2 dumplings into each bowl and top with an equal amount of stew, about 1 ½ to 2 cups per bowl.

Nutrition Facts per Serving

300 calories 10g carbs 3g fiber 10g fat 43g protein


Get to Know Me

Confident Fit Foodie

Kiki Magnuson

I love sharing my passion for health and wellness. I am a Certified Health and Nutrition Coach Professional with a MS and BS in Kinesiology. I want to help you make a lifelong transformation with a new approach to living a healthier lifestyle.


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