Chicken Stroganoff

• 1 cup sour cream light is okay
• 1 tablespoon flour
• 1 envelope chicken gravy mix .87 to 1.2 oz
• 1 cup water
• 1 pound boneless skinless chicken breasts cut 1" pieces
• 1 bag vegetables frozen stew, 16 oz thawed
• 1 jar sliced mushrooms 4 oz drained
• 1 cup frozen peas thawed
• 1 cup Bisquick Baking Mix
• 4 green onions chopped
• 1 cup milk

1. Mix sour cream, flour, gravy mix and water in 3 1/2- to 4-quart crockpot until smooth. Stir in chicken, stew vegetables, and mushrooms. Cover, cook on LOW for 4 hours until chicken is tender and sauce is thickened.
2. Stir in peas, mix baking mix and onions together. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture.
3. Cover and cook on HIGH setting 45 to 50 minutes or until toothpick stuck in center of dumplings comes out clean.

sour cream, flour, chicken gravy mix, water, chicken breasts, mushrooms, bisquick baking, green onions, milk

Taken from www.yummly.com/recipe/Chicken-Stroganoff-1649911 (may not work)