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Chicken Stroganoff #2




Source of Recipe


Internet


List of Ingredients




1 cup fat-free sour cream
1 tablespoon Gold Metal all-purpose flour
1 envelope chicken gravy mix -- (.87 to 1.2 oz.)
1 cup water
1 pound boneless skinless chicken breast -- cut into 1" pieces
16 ounces frozen California-blend vegetables - thawed
1 cup sliced mushroom - sautéed
1 cup frozen peas
10 ounces potatoes -- peeled cut into 1" pieces (approximate 2 potatoes, weight after peeled)
1 1/2 cups Bisquick® baking mix
4 green onions -- chopped (1/3 cups)
1/2 cup 1% low-fat milk

Recipe



Mix sour cream, flour, gravy mix and water in 3-1/2 to 4-quart Crock-Pot slow cooker until smooth. Stir in chicken, vegetables and mushrooms. Cover and cook on low heat setting 4 hours or until chicken in tender and sauce is thickened. Stir in peas. Mix baking mix and onions. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetables mixtures. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings coming out clean. Serve immediately 4 Servings.

NOTES : Time Saver Cut the chicken into pieces and chop the green onions the night before. Package each separately and store covered in the refrigerator.

4 Servings
WW Points 9 Points.