Skillet Chicken and Dumplings

This is a betty crocker cookbook recipe.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 dumplings

Ingredients

• 1  tablespoon  vegetable oil
• 4  boneless skinless chicken breasts, halves. (about 1-1/4 lbs.)
• 2 (10 3/4ounce) cans  condensed cream of chicken soup
• 1 (1 lb) bag  frozen  stir fry vegetables
• 1  cup Bisquick
• 1⁄3 cup milk
• 1⁄4 teaspoon dried tarragon leaves

Directions

1. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken starts to brown.
2. Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
3. Mix bisquick, milk, and tarragon until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat.
4. Cook uncovered 10 minutes, cover, and cook 10 minutes.