Chicken Stroganoff

1 cup light sour cream
1 tbl. all-purpose flour
1 envelope (.87 to 1.2 ozs.) chicken gravy mix
1 cup water 1 lb. boneless, skinless chicken breast halves, cut into
1-inch pieces
1 (16-oz.) bag frozen stew vegetables, thawed
1 (4-oz.) jar sliced mushrooms, drained
1 cup frozen green peas, thawed
1 1/2 cups regular or reduced-fat biscuit baking mix
4 green onions, chopped
1/2 cup milk

Mix sour cream, all-purpose flour, gravy mix and water in 3 1/2- to 4-quart
slow cooker until smooth. Stir in chicken, stew vegetables and mushrooms.
Cover and cook on Low heat setting for 5 hours or until chicken is tender
and sauce is thickened. Stir in peas. Mix baking mix and green onions. Stir
in milk just until moistened. Drop dough by rounded tablespoonfuls onto
chicken-vegetable mixture. Cover and cook on High heat setting for 45-50
minutes or until toothpick inserted in center of dumplings comes out clean.
Serve immediately.

Makes 4 servings.