I will add some recipes that I think look really good and we can share these as well, our opinions after
we tried it...and did we love it enough to recommend it to others....So here we go:  Sorry didn't let me high light the picture too but it looks really good.  Look what I did I got the picture,doesn't it look really good.

Skillet Chicken & Dumplings

This recipe looked really good, I love dumplings but can never make them like my mom does. ;-( alas   it looks like a nice hot recipe for the cold fall days that we are in the middle of as we write. Try it and when you love it write back and let me know how wonderful it tastes…. lata

posted by

C1PNR

what you need

1

Tbsp.  oil

1

lb.  boneless skinless chicken breasts, 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

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.

kraft kitchens tips

SUBSTITUTE

Substitute 2 cups any frozen mixed vegetables for the peas and carrots.cup  BREAKSTONE'S or KNUDSEN Sour Cream

1/4

cup  milk

2

Tbsp.  KRAFT Grated Parmesan Cheese

2

Tbsp.  chopped fresh parsley

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.

kraft kitchens tips

SUBSTITUTE

Substitute 2 cups any frozen mixed vegetables for the peas and carrots.