Skillet Chicken & Dumplings

• 1 Tbsp. oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 can (14 oz.) fat-free reduced-sodium chicken broth
• 1/4 cup flour
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 pkg. (10 oz.) frozen peas and carrots
• 1 cup all-purpose baking mix
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup milk
• 2 Tbsp. KRAFT Grated Parmesan 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 spread; 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 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, boneless skinless chicken breasts, chicken broth, flour, philadelphia, carrots, baking mix, s, milk, parmesan cheese, parsley

Taken from www.kraftrecipes.com/recipes/skillet-chicken-dumplings-136988.aspx (may not work)