Skillet Chicken & Dumplings

There is just something about homestyle dishes like this one that makes me hungry!  One pot meals & casseroles have got it going on!  Everything you need in one place, ready to warm your belly.  I have never actually made a skillet dish like this before, where you cook the biscuit on top of the mixture on the stovetop instead of in the oven.  This dinner is a lot like my Chicken Pot Pie Crumble, but with that soft biscuit dumpling on top & slightly different flavors.  I was all nervous about the biscuit cooking all the way through, but it did just fine!  I do like the addition of the cream cheese & green onions in this one too.  It's a fall meal that is simple & delicious!  Enjoy!

Skillet Chicken & Dumplings

Recipe lightly altered from Kraft Recipes by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp oil
• 2 chicken breasts, cut into 1/2" cubes
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp onion powder
• 1/4 tsp minced garlic
• 1 (14oz) can reduced sodium chicken broth
• 1/4 cup flour
• 4 oz neufchatel cream cheese
• 2 green onions, sliced
• 1 (16oz) package frozen peas & carrots
• 1 cup all-purpose baking mix or Homemade (I used this recipe)
• 1/4 cup light sour cream
• 1/4 cup 2% milk
• 2 Tbsp grated or shredded parmesan cheese

1. Heat oil in a large deep skillet on medium-high heat.  Add chicken, salt, pepper, onion powder, & garlic.  Cook & stir 4 minutes until the chicken is no longer pink.  Transfer to bowl.
2. Add broth gradually to flour in small bowl, whisking constantly until blended. Add to skillet; cook & stir on medium heat 2 minutes or until thickened.  Add cream cheese & green onions.  Cook & stir 3 minutes or until melted.  Stir in chicken & frozen vegetables.  Heat to a light simmer.
3. Stir baking mix, sour cream & milk just until baking mix is moistened.  Spoon into 6 or 7 mounds over the mixture in the skillet.  Cook on medium-high heat for 2 minutes.  Cover skillet & cook on low for 15 minutes or until a toothpick inserted in dumplings comes out clean.  Top with parmesan.

There is just something about homestyle dishes like this one that makes me hungry!  One pot meals & casseroles have got it going on!  Everything you need in one place, ready to warm your belly.  I have never actually made a skillet dish like this before, where you cook the biscuit on top of the mixture on the stovetop instead of in the oven.  This dinner is a lot like my Chicken Pot Pie Crumble, but with that soft biscuit dumpling on top & slightly different flavors.  I was all nervous about the biscuit cooking all the way through, but it did just fine!  I do like the addition of the cream cheese & green onions in this one too.  It's a fall meal that is simple & delicious!  Enjoy!

Skillet Chicken & Dumplings

Recipe lightly altered from Kraft Recipes by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp oil
• 2 chicken breasts, cut into 1/2" cubes
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp onion powder
• 1/4 tsp minced garlic
• 1 (14oz) can reduced sodium chicken broth
• 1/4 cup flour
• 4 oz neufchatel cream cheese
• 2 green onions, sliced
• 1 (16oz) package frozen peas & carrots
• 1 cup all-purpose baking mix or Homemade (I used this recipe)
• 1/4 cup light sour cream
• 1/4 cup 2% milk
• 2 Tbsp grated or shredded parmesan cheese

1. Heat oil in a large deep skillet on medium-high heat.  Add chicken, salt, pepper, onion powder, & garlic.  Cook & stir 4 minutes until the chicken is no longer pink.  Transfer to bowl.
2. Add broth gradually to flour in small bowl, whisking constantly until blended. Add to skillet; cook & stir on medium heat 2 minutes or until thickened.  Add cream cheese & green onions.  Cook & stir 3 minutes or until melted.  Stir in chicken & frozen vegetables.  Heat to a light simmer.
3. Stir baking mix, sour cream & milk just until baking mix is moistened.  Spoon into 6 or 7 mounds over the mixture in the skillet.  Cook on medium-high heat for 2 minutes.  Cover skillet & cook on low for 15 minutes or until a toothpick inserted in dumplings comes out clean.  Top with parmesan.