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| 2 Tasse | Buttermilk baking mix |
| 2/3 Tasse | water |
| 1/4 Tasse | Minced scallion greens |
| 1 x ca. 450 g | Boneless, skinless chicken thighs |
| 2 | 12-oz jars fat-free chicken gravy |
| 16 x ca. 30 g | Bag frozen peas and carrots |
| 1/3 Tasse | Sliced white part of scallion |
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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
Hall-Graham Msg# 443
via Fido 1/95
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