Chicken Stroganoff

Photo: flickr user avlxyz

Ingredients

1 cup sour cream (light is okay)

1 tablespoon flour

1 env chicken gravy mix - (.87 to 1.2 oz)

1 cup water

1 pound boneless skinless chicken breasts cut 1" pieces

1 bag frozen stew vegetables - (16 oz) thawed

1 jar sliced mushrooms - (4 oz) drained

1 cup frozen green peas thawed

cup Bisquick (baking mix)

4 green onions chopped

cup milk

Preparation

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.

Stir in peas, mix baking mix and onions together. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture.

Cover and cook on HIGH setting 45 to 50 minutes or until toothpick stuck in center of dumplings comes out clean.

This recipe yields 4 servings.