Skillet Chicken & Dumplings

photo by:kraft

There really is nothing better than homemade Skillet Chicken & Dumplings. Discover it again—or for the first time—with this easy yet delicious version.

time

prep:

25 min

total:

40 min

servings

total:

6 servings

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What You Need

Tbsp. oil

lb. boneless skinless chicken breasts, cut into bite-size pieces

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

pkg. (10 oz.) frozen peas and carrots

cup all-purpose baking mix

1/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4

cup milk

Tbsp. KRAFT Grated Parmesan Cheese

Tbsp. chopped fresh parsley

Make It

HEAT oil in large deep skillet on medium-high heat. Add chicken; cook and stir 4 min. or until no longer pink. Transfer to bowl.

ADD broth gradually to flour in small bowl, whisking constantly until blended. Add to skillet; cook and stir on medium heat 2 min. or until thickened. Add cream cheese spread; cook and stir 3 min. 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 2 min. Cover skillet; cook on low heat 15 min. or until chicken is done and toothpick inserted in dumplings comes out clean.

TOP with Parmesan and parsley.

Kraft Kitchens Tips

Substitute

Substitute 2 cups any frozen mixed vegetables for the peas and carrots.

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mikedixielee

posted:11/26/2012

It was simple and easy The dumplings were awesome, make as many as you get in the skillet They are melt in your mouth dumplings!! I did use Bisquick, which probably made that happen

a cook

posted:11/13/2012

I doubled this recipe. It was wonderful!!! Going to make it again to night..... Thanks Kraft Foods for the wonderful recipes.

ValerieBrest

posted:11/3/2012

This was really good! I substituted frozen peas & carrots for the peas for more color. I also had to make a little extra of the dumpling mix to make sure there was enough for everyone.

C1PNR

posted:10/4/2012

A nice combination. I make Sweet Potato fries a lot, usually right along with my russet French fries. Getting Sweet Potato fries crisp and crunchy takes more effort than I'm willing to expend. I just accept that they are going to be softer and eat them up!

cafeheaven2

posted:9/25/2012

This recipe is a true winner! It would be hard to make it fail even if you tried. Case in point; either my eyes failed me, or had senior moment, or both. I added the full 8 oz of Philly Onion/Chive Cream Cheese spread instead of half (which it clearly instructs), and it still turned out great. I agree with redmuto, rotisserie chicken, or even leftovers, would probably work well here. In short, everyone loved it.

redmuto

posted:9/17/2012

Used rotisseri chicken for the extra flavor and convenience. YUM

kahunatuna

posted:9/15/2012

We used chicken thigh filets and the dish/meat was incredibly moist and delicious. It was better than my mother's and my grandmother's, because their's used chicken breast meat.

ambutts

posted:9/14/2012

Everyone loved this recipe! I made it easier by using leftover cooked chicken... and completely forgot about the parmesan until I saw it sitting on the counter after dinner... Still delicious though!

BenderRe

posted:9/14/2012

This recipe was great! My family really loved it including my son who is a chef! I didn't make any changes to it.

delhia

posted:9/13/2012

Very Good and full of flavor. I also added 2 cut up green onions and some fresh mushrooms. I will make it again for sure. Thanks