Instructions: *1 = Called for light cream;

*2 = called for frozen stew vegetables, thawed;

*3 called for 4 ounce jar sliced mushrooms,

*4 = was not called for was included in the frozen stew vegetables;

*5= called for regular milk.

Mix sour cream, flour, gravy mix and water in 3-1/2 to 4-quart Crock-Pot slow cooker until smooth. Stir in chicken, vegetables and mushrooms.

Cover and cook on low heat setting 4 hours or until chicken in tender and sauce is thickened. Stir in peas. Mix baking mix and onions. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetables mixtures.

Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings coming out clean. Serve immediately 4 Servings.

NOTES : Time Saver
Cut the chicken into pieces and chop the green onions the night before. Package each separately and store covered in the refrigerator.

WW Points calculated using the MC

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