Autumn Chicken Stew

 

4

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

1/4

cup Original Bisquick® mix

1

tablespoon vegetable oil

2 1/2

cups 1-inch cubes pumpkin or Hubbard squash

1

teaspoon pumpkin pie spice

2

medium potatoes, cut into 1-inch cubes

1

medium onion, chopped (1/2 cup)

1

can (14.5 oz) Italian-style stewed tomatoes, undrained

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

Chopped fresh parsley or pumpkin pie spice, if desired

1 1/2

cups Original Bisquick® mix

1/2

cup milk

• 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.