Skillet Chicken & Dumplings

I got this recipe from a Betty Crocker email last week. Glad I tried it! :) I changed a couple of things - like cutting up the chicken, using regular cream of chicken soup instead of lowfat, and I changed the herbs in the dumplings. All to match our family's preferences.

Since I'm cooking for 6 & our youngest is 10, we doubled the recipe & had just enough for my husband to take to work for lunch the next day. I also made a couple extra dumplings so everybody could have 2.

No sides for this one - it's really a one dish meal.

SKILLET CHICKEN & DUMPLINGS

Chicken & Vegetables:

1 Tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into bite-size chunks
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 bag (1 lb) frozen stir-fry vegetables (or your favorite frozen vegs - like mixed vegs or a brocolli/cauliflower/carrot mix)

Dumplings:
1 cup Bisquick mix
1/3 cup milk
1/4 teaspoon dried parsley or rosemary or poultry seasonings

In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken begins to brown.

Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.

In small bowl, stir all dumpling ingredients until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.

TIP: To prevent dumplings from falling apart, drop dough onto chicken or vegetables rather than directly into liquid or gravy. If dough is dropped into liquid, the simmering action may force the dough apart.

Hope you like it!