Skillet Chicken and Dumplings
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
Tarragon Dumplings
1 cup Original Bisquick® mix
1/3 cup milk
1/4 teaspoon dried tarragon leaves
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In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken begins to brown.
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Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
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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.