Directions:
- 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.
- Stir in 1 1/2 cups of the milk, the mixed vegetables, soup and mustard. Heat to boiling.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.28 Kcal (1613 kJ) | ||
| Calories from fat | 93.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.41g | 16% | |
|---|---|---|---|
| Cholesterol | 94.84mg | 32% | |
| Sodium | 926.94mg | 39% | |
| Potassium | 789.79mg | 17% | |
| Total Carbs | 37.01g | 12% | |
| Sugars | 6.19g | 25% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 38.86g | 78% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 1.6mg | 9% | |
| Calcium | 160.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 103.93 Kcal (435 kJ) | ||
| Calories from fat | 25.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 16% | |
|---|---|---|---|
| Cholesterol | 25.58mg | 32% | |
| Sodium | 250.03mg | 39% | |
| Potassium | 213.04mg | 17% | |
| Total Carbs | 9.98g | 12% | |
| Sugars | 1.67g | 25% | |
| Dietary Fiber | 1.15g | 17% | |
| Protein | 10.48g | 78% | |
| Vitamin C | 2.4mg | 15% | |
| Iron | 0.4mg | 9% | |
| Calcium | 43.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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