Skillet Chicken and Dumplings
This is a betty crocker cookbook recipe.
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READY IN: 40mins
SERVES: 4
YIELD: 4 dumplings
UNITS: US
INGREDIENTS
Nutrition- 1tablespoon vegetable oil
- 4
- 2(10 3/4 ounce) cans condensed cream of chicken soup
- 1(1 lb) bag frozen stir fry vegetables
- 1cup Bisquick
- 1⁄3cup milk
- 1⁄4teaspoon dried tarragon leaves
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DIRECTIONS
- Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken starts to brown.
- Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
- Mix bisquick, milk, and tarragon until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat.
- Cook uncovered 10 minutes, cover, and cook 10 minutes.
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