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How to Make Flan
Peruvian Arroz con Pollo
Mustardy Chicken and Dumplings
mustardy chicken and dumplings
tablespoon vegetable oil
boneless skinless chicken breasts (about 1 1/4 lb), cut into bite-size pieces
medium onion, chopped (1/2 cup)
cups frozen mixed vegetables
can (10 3/4 oz) condensed cream of chicken soup
tablespoon yellow mustard
cups Original Bisquick™ mix
In 4-quart Dutch oven, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and onion is tender.
Stir in 1 1/2 cups of the milk, the mixed vegetables, soup and mustard. Heat to boiling.
In small bowl, stir Bisquick mix and remaining 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto chicken mixture; reduce heat to low. Cover; cook 20 minutes.
Serve this creamy dish with a broccoli salad. Who could resist chocolate cupcakes for dessert?
Sprinkle with chopped fresh parsley just before serving.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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