Mustardy Chicken and Dumplings |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Add a tangy twist to favorite chicken and dumplings with zippy mustard. Recipe is from Betty Crocker. Ingredients:
1 tablespoon vegetable oil |
4 boneless skinless chicken breasts, cut into bite-size pieces |
1 medium onion, chopped (1/2 cup) |
2 cups milk |
2 cups frozen mixed vegetables |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 tablespoon yellow mustard |
1 1/2 cups original bisquick baking mix |
Directions:
1. 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.
2. Stir in 1 1/2 cups of the milk, the mixed vegetables, soup and mustard. Heat to boiling.
3. 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.
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