Chicken and Vegetables
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup
1 bag (1 lb) frozen stir-fry vegetables
1 cup Original Bisquick® mix
1/3 cup milk
1/4 teaspoon dried tarragon leaves
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.
Makes: 4 servings
Heavy Duty Stainless Steel Skillet with Glass Cover – 10 Inch – Induction Compatible