Chicken Stroganoff

Recipe Ingredients

1 cup	237ml	Sour cream (light is okay)
1 tablespoon	15ml	Flour
1		Chicken gravy mix - (.87 to 1.2 oz)
1 cup	237ml	Water
1 lb	454g / 16oz	Boneless skinless chicken breasts - cut 1" pieces
1		Frozen stew vegetables - (16 oz) - thawed
1		Sliced mushrooms - (4 oz) - drained
1 cup	237ml	Frozen green peas - thawed
1 1/2 cups	165g / 5.8oz	Bisquick (baking mix)
4		Green onions - chopped
1/2 cup	118ml	Milk

Recipe Instructions

Mix sour cream, flour, gravy mix and water in 3 1/2- to 4-quart crockpot until smooth. Stir in chicken, stew vegetables, and mushrooms. Cover, cook on LOW for 4 hours until chicken is tender and sauce is thickened.

Stir in peas, mix baking mix and onions together. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture.

Cover and cook on HIGH setting 45 to 50 minutes or until toothpick stuck in center of dumplings comes out clean.

This recipe yields 4 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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