Autumn Chicken Stew

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  • 50|min prep time
  • 1|hr|10|min total time
  • 12 ingredients
  • 6 servings

Stew

4
boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
1/4
cup baking mix
1
tablespoon vegetable oil
2 1/2
cups 1-inch cubes pumpkin or Hubbard squash
1
teaspoon pumpkin pie spice
2
medium potatoes, cut into 1-inch cubes
1
medium onion, chopped (1/2 cup)
1
can (14.5 oz) Italian-style stewed tomatoes, undrained
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
Chopped fresh parsley or pumpkin pie spice, if desired

Dumplings

1 1/2
cups baking mix
1/2
cup milk

Directions

  1. 1 Coat chicken with 1/4 cup Bisquick mix. In 4-quart Dutch oven, heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally, until no longer pink in center.
  2. 2 Stir in pumpkin, pumpkin pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
  3. 3 Drop dough by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until vegetables are tender. Sprinkle with parsley or additional pumpkin pie spice.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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