| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Poultry, Skillet | 4 | Servings | |
INGREDIENTS
| 2 | c | Buttermilk baking mix |
| 2/3 | c | Water |
| 1/4 | c | Minced scallion greens |
| 1 | lb | Boneless, skinless chicken thighs |
| 2 | 12-oz jars fat-free chicken gravy | |
| 16 | oz | Bag frozen peas and carrots |
| 1/3 | c | Sliced white part of scallion |
| via FIDO 1/95 |
INSTRUCTIONS
Mix baking mix, water and scallion greens with fork till blended. Cut chicken thighs in 1-inch pieces. Put in large, nonstick skillet and stir in remaining ingredients. Bring to a boil, stirring a few times. Reduce heat and drop 8 large spoonfuls dough on chicken mixture. Simmer uncovered 10 minutes. Cover and simmer 10 minutes more, until chicken is no longer pink in center. from Woman's Day 9/1/94 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM MSG# 443 Posted to MM-Recipes Digest by "Rfm" <maintech@ne.infi.net> on Mar 01, 98
A Message from our Provider:
“Jesus feels your pain”