Mustardy Chicken and Dumplings

Add a tangy twist to favorite chicken and dumplings with zippy mustard. Recipe is from Betty Crocker.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 4  boneless skinless chicken breasts, cut into bite-size pieces
• 1  medium onion, chopped (1/2 cup)
• 2  cups milk
• 2  cups  frozen mixed vegetables
• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 1  tablespoon yellow mustard
• 1 1⁄2 cups  original Bisquick baking mix

Directions

1. In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken and onion; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and onion is tender.
2. Stir in 1 1/2 cups of the milk, the mixed vegetables, soup and mustard. Heat to boiling.
3. In small bowl, stir Bisquick mix and remaining 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto chicken mixture; reduce heat to low. Cover; cook 20 minutes.