Chicken and Onion Dumplings Stroganoff Recipe

Chicken and Onion Dumplings Stroganoff Recipe

1 Tbsp of flour (all-purpose, preferably Gold Medal)
1 envelope of chicken gravy mix (0.87- 1.2 oz)
1 lb of chicken breast fillet halves; skinned & cubed
1 bag of stew veggies (16 oz)
1 jar of mushrooms (4 oz); strained, sliced
1 c of peas
1.5 c of Bisquick Original baking mix
1/2 c of milk
1 c of water
4 pcs of scallions; chopped coarsely
1 c of sour cream

Combine the sour cream, all-purpose flour, water, and gravy mix in a crockpot (4 quarts). Mix ’til blended well. Add chicken, sliced mushrooms and stew vegetables. Stir lightly. Cover with lid. Set heat to low. Cook for 4-5 hours, stirring occasionally.

About an hour into cooking chicken, add the peas. Afterward, prepare the onion dumplings. Combine the onions and baking mix in a medium-sized bowl. Add the milk, and mix well.

Increase temperature to high. Spoon small amounts of dumpling mixture (about a teaspoonful) and drop it into the chicken and sauce mixture one by one ’til nothing is left.

Cover with lid. Continue cooking for the rest of the cooking time, stirring occasionally. Make sure that dumplings are cooked (toothpick should come out clean when you insert it) prior to serving. May be served together with pasta or mashed potatoes.

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