Savory the old-fashioned flavors of this easy-to-do chicken and dumplings meal.
| 2 |
|
tablespoons LAND O LAKES® Butter |
| 1 |
|
pound boneless skinless chicken thighs, cut into bite-sized pieces |
| 1 |
|
small onion, sliced |
| 2 |
|
cups water |
| 1 1/2 |
|
cups baby carrots, halved |
| 1/2 |
|
cup (1 rib) celery, sliced |
| 2 |
|
teaspoons instant chicken bouillon |
| 1/2 |
|
teaspoon lemon & pepper seasoning |
| 1 |
|
(9-ounce) package (1 1/2 cups) frozen cut green beans |
| 1/4 |
|
cup water |
| 2 |
|
tablespoons all-purpose flour |
| 1 1/2 |
|
cups all-purpose baking mix |
| 1 |
|
tablespoon poppy seed |
| 1/3 |
|
cup sour cream |
| 1/4 |
|
cup milk |
Melt butter in 12-inch skillet until sizzling; add chicken pieces and onion. Cook over medium-high heat, stirring occasionally, until lightly browned (4 to 6 minutes). Add 2 cups water, carrots, celery, bouillon and lemon & pepper seasoning. Continue cooking until mixture comes to a boil (3 to 5 minutes). Cover; cook until carrots are crisply tender (4 to 6 minutes). Stir in green beans.
Stir 1/4 cup water and flour together in small bowl; stir into chicken mixture. Increase heat to medium-high. Cook, stirring occasionally, until mixture comes to a boil (2 to 3 minutes).
Meanwhile, combine baking mix and poppy seed in medium bowl. Add sour cream and milk; mix with fork just until moistened.
Reduce heat to medium.
Drop dumpling mixture by rounded tablespoonfuls onto hot chicken mixture. Cook, uncovered, for 5 minutes. Cover; continue cooking until dumplings are no longer doughy (8 to 10 minutes).
