Skillet Chicken Stew with Corn Dumplings

By MaryGladys

Ingredients

• 2 packages Stouffer's® frozen Creamed Chicken, defrosted according to directions
• 1 package Stouffer's® frozen Corn Soufflé
• 1/3 cup milk
• 2 tsp all-purpose flour
• 1 cup frozen mixed vegetables
• 3 Tbs chopped onion
• 3/4 tsp salt, divided
• 1/4 tsp dried whole thyme
• 1/8 tsp ground black pepper
• 2/3 cup all-purpose baking mix
• 1/2 tsp onion powder
• 1/8 tsp ground black pepper
• 1/8 tsp paprika

Preparation

Step 1

For Stew

Combine Creamed Chicken, milk and flour in large skillet. Add mixed vegetables, 1/2 cup Corn Soufflé, onion, 1/2 teaspoon salt, thyme and pepper; cook, stirring occasionally, over medium heat until mixture just comes to a boil. Reduce heat to low; cook, stirring occasionally while preparing dumplings.

For Dumplings

Combine baking mix, remaining Corn Soufflé, 1/4 teaspoon salt, onion powder and pepper in medium bowl. For each dumpling, place about 1/4 cup batter onto stew; cover. Cook for 15 to 20 minutes or until dumplings are just firm. Sprinkle dumplings with paprika.