There really is nothing better than homemade Skillet Chicken & Dumplings. Discover it again—or for the first time—with this easy, yet delicious, version.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
1 lb. boneless skinless chicken breast s, 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
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Let's 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.
Substitute 2 cups any frozen mixed vegetables for the peas and carrots.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.