Skillet Chicken & Dumplings
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
14 ounce can fat-free reduced-sodium chicken broth
¼ cup flour
1/3 cup chive & onion cream cheese spread
10 oz. Frozen peas and carrots
1 cup all-purpose baking mix
¼ sour cream
¼ cup milk
2 tablespoons grated parmesan
2 tablespoons chopped fresh parsley
Heat oil in a large deep skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until no longer pink. Transfer to a bowl. Add broth gradually to flour in small bowl, whisking constantly until well blended. Add to skillet; cook and stir on medium heat 2 minutes or until thickened. Add cream cheese spread; cook and stir 3 minutes or until melted. Remove from heat; stir in chicken and vegetables. Stir baking mix, sour cream and milk just until baking mix is moistened. Spoon into 6 mounds over mixture in skillet; cook on medium-high heat two minutes. Cover skillet; cook on low heat 15 minutes or until chicken is done and toothpick inserted in dumplings comes out clean. Top with parmesan and parsley.
