Mustardy Chicken And Dumplings - cooking recipe

Ingredients

1 tablespoon vegetable oil
4 boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
2 cups milk
2 cups frozen mixed vegetables
1 (10 3/4 ounce) can condensed cream of chicken soup
1 tablespoon yellow mustard
1 1/2 cups original Bisquick baking mix

Preparation

In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken and onion; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and onion is tender.
Stir in 1 1/2 cups of the milk, the mixed vegetables, soup and mustard. Heat to boiling.
In small bowl, stir Bisquick mix and remaining 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto chicken mixture; reduce heat to low. Cover; cook 20 minutes.