2 c Buttermilk baking mix
2/3 c Water
1/4 c Minced scallion greens
1 lb Boneless, skinless chicken
-thighs
2 12-oz jars fat-free chicken
-gravy
16 oz Bag frozen peas and carrots
1/3 c Sliced white part of
-scallion
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
