Prep: 10 minutes, Bake: 26 minutes, Serves: 25

FOR CHICKEN:
2 tablespoons LAND O LAKES Butter
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 small onion, sliced
2 cups water
1 1/2 cups baby carrots, halved
1/2 cup (1 rib) celery, sliced
2 teaspoons instant chicken bouillon
1/2 teaspoon lemon & pepper seasoning
1 (9-ounce) package (1 1/2 cups) frozen cut green beans
1/4 cup water
2 tablespoons all-purpose flour

FOR DUMPLINGS:
1 1/2 cups all-purpose baking mix
1 tablespoon poppy seed
1/3 cup sour cream
1/4 cup milk

Method:
1. Melt butter in 12-inch skillet until sizzling; add chicken pieces and onion. Cook over medium-high heat, stirring occasionally, until lightly browned (4 to 6 minutes).

2. Add 2 cups water, carrots, celery, bouillon and lemon & pepper seasoning. Continue cooking until mixture comes to a boil (3 to 5 minutes). Cover; cook until carrots are crisply tender (4 to 6 minutes). Stir in green beans.

3. Stir 1/4 cup water and flour together in small bowl; stir into chicken mixture. Increase heat to medium-high. Cook, stirring occasionally, until mixture comes to a boil (2 to 3 minutes).

4. Meanwhile, combine baking mix and poppy seed in medium bowl. Add sour cream and milk; mix with fork just until moistened.

5. Reduce heat to medium. Drop dumpling mixture by rounded tablespoonfuls onto hot chicken mixture. Cook, uncovered, 5 minutes. Cover; continue cooking until dumplings are no longer doughy (8 to 10 minutes).

Skillet Chicken 'N Dumplings Recipe