Ingredients:
- 1 cup sour cream (light is okay)
- 1 tablespoon flour
- 1 envelope (approx. 1 ounce) chicken gravy mix
- 3/4 cup water
- 1 pound chicken breasts or tenders (boneless, skinless) cut into 1-inch cubes
- 1 bag (16 ounces) frozen stew vegetables, thawed
- 1 can or jar (approx. 4 ounces) sliced mushrooms drained
- 1 cup frozen green peas, thawed
- 1 1/2 cups biscuit mix
- 6 green onions, chopped, with green (about 1/2 cup)
- 1/2 cup milk
Preparation:
Combine sour cream, flour, gravy mix and water in 3 1/2-5 quart slow cooker. mix until smooth. Stir in chicken, stew veggies, and mushrooms.Cover and cook on low for 4 hours, until chicken is tender and sauce is thickened. Stir in peas. In a bowl mix baking mix and onions together. Stir in the milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-veggie mixture.
Cover and cook on HIGH for 45-60 minutes or until toothpick stuck in
center of dumplings comes out clean.
. Serves 4.
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