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Autumn Chicken Stew

  • 6servings
  • 70minutes
  • 380calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces

  2. 1/4 cup Original Bisquick® mix

  3. 1 tablespoon vegetable oil

  4. 2 1/2 cups 1-inch cubes pumpkin or Hubbard squash

  5. 1 teaspoon pumpkin pie spice

  6. 2 medium potatoes, cut into 1-inch cubes

  7. 1 medium onion, chopped (1/2 cup)

  8. 1 can (14 1/2 oz) Italian-style stewed tomatoes, undrained

  9. 1 3/4 cups Progresso® chicken broth (from 32-oz carton)

  10. Chopped fresh parsley or pumpkin pie spice, if desired

  11. 1 1/2 cups Original Bisquick® mix

  12. 1/2 cup milk

Instructions Jump to Ingredients ↑

  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. 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. 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.

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