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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 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
Ingredients:
2 Cup(s) buttermilk baking mix
-1
1/4 Cup(s) minced scallion greens
1 Pound(s) boneless, skinless chicken thighs
2 12-oz jars fat-free chicken gravy
16 Ounce(s) bag frozen peas and carrots
1/3 Cup(s) sliced white part of scallion |
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