Skillet Chicken & Dumplings

• 1 Tbsp. oil
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1-3/4 cups 25%-less-sodium chicken broth
• 1/4 cup flour
• 1/2 cup Philadelphia Chive & Onion Cream Cheese Product
• 2 cups frozen peas and carrots
• 1 cup all-purpose baking mix
• 1/4 cup sour cream
• 1/4 cup milk
• 2 Tbsp. Kraft 100% Parmesan Grated Cheese
• 2 Tbsp. chopped fresh parsley

1. Heat oil in large deep skillet on medium-high heat.
2. Add chicken; cook and stir 4 min.
3. or until no longer pink.
4. Transfer to bowl.
5. Add broth gradually to flour in small bowl, whisking constantly until blended.
6. Add to skillet; cook and stir on medium heat 2 min.
7. or until thickened.
8. Add cream cheese product; cook and stir 3 min.
9. or until melted.
10. Remove from heat; stir in chicken and vegetables.
11. Stir baking mix, sour cream and milk just until baking mix is moistened.
12. Spoon into 6 mounds over chicken mixture in skillet; cook on medium-high heat 2 min.
13. Cover skillet; cook on low heat 15 min.
14. or until chicken is done and toothpick inserted in dumplings comes out clean.
15. Top with Parmesan and parsley.

oil, chicken breasts, flour, philadelphia chive , carrots, baking mix, sour cream, milk, cheese, parsley

Taken from www.kraftrecipes.com/recipes/skillet-chicken-dumplings-137347.aspx (may not work)