Wednesday, 15 October 2014


1 cup sour cream
1 tablespoon Gold Medal all-purpose flour
1 envelope (.87 to 1.2 oz) chicken gravy mix
1 cup water
1 lb. boneless, skinless chicken breast halves, cut into 1" pieces
1 16 oz. bag frozen stew vegetables, thawed
1 4-oz. jar sliced mushrooms, drained
1 cup frozen peas, thawed
1 1/2 cups Bisquick Original or Reduced Fat baking mix
4 green onions, chopped
1/2 cup milk
Mix sour cream, flour, gravy mix and water in 3 1/2 to 4-quart Crock
pot until smooth. Stir in chicken, stew vegetables and mushrooms.
Cover and cook on low heat setting 4 hours or until chicken is tender
and sauce is thickened. stir in peas. Mix baking mix and onions. Stir in
milk just until moistened. Drop dough by rounded tablespoonfuls onto
chicken-vegetable mixture.
Cover and cook on high heat setting 45 to 50 minutes or until
toothpick inserted in center of dumplings comes out clean. Serve

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