Title: Chicken and Dumplings
Categories: Main dish, Poultry, Skillet
Yield: 4 Servings

2 c Buttermilk baking mix
2/3 c Water
1/4 c Minced scallion greens
1 lb Boneless, skinless chicken
-thighs
2 12-oz jars fat-free chicken
-gravy
16 oz Bag frozen peas and carrots
1/3 c Sliced white part of
-scallion

Mix baking mix, water and scallion greens with fork till blended. Cut
chicken thighs in 1-inch pieces. Put in large, nonstick skillet and stir
in remaining ingredients. Bring to a boil, stirring a few times. Reduce
heat and drop 8 large spoonfuls dough on chicken mixture. Simmer uncovered
10 minutes. Cover and simmer 10 minutes more, until chicken is no longer
pink in center.

from Woman's Day 9/1/94 typed by Tiffany Hall-Graham Submitted By TIFFANY
HALL-GRAHAM MSG# 443

via FIDO 1/95
Posted to MM-Recipes Digest by "Rfm" on Mar 01, 98