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Steps
1
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.
2
Stir in 1 1/2 cups of the milk, the mixed vegetables, soup and mustard. Heat to boiling.
3
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.
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Sprinkle with chopped fresh parsley just before serving.
Serve this creamy dish with a broccoli salad. Who could resist chocolate cupcakes for dessert?
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