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oil boneless skinless chicken breasts chicken broth flour Philadelphia carrots baking mix milk Parmesan cheese parsley
Viewed: 23 - Published at: 2 years agoIngredients
- 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
Method
- 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.
