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Homemade corn dumplings make this stew made with convenience foods absolutely delicious.

Skillet Chicken Stew with Corn Dumplings

2 packages STOUFFER'S® One Dish Favorites Creamed Chicken, defrosted according to directions
1 package STOUFFER'S® Corn Soufflé
1/3 cup milk
2 teaspoons all-purpose flour
1 cup frozen mixed vegetables
3 tablespoons chopped onion
3/4 teaspoon salt, divided use
1/4 teaspoon dried whole thyme
1/8 teaspoon ground black pepper
2/3 cup all-purpose baking mix
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
1/8 teaspoon paprika

1. For Stew: Combine Creamed Chicken, milk and flour in large skillet. Add mixed vegetables, 1/2 cup Corn Soufflé, onion, 1/2 teaspoon salt, thyme and pepper; cook, stirring occasionally, over medium heat until mixture just comes to a boil. Reduce heat to low; cook, stirring occasionally while preparing dumplings.
2. For Dumplings: Combine baking mix, remaining Corn Soufflé, 1/4 teaspoon salt, onion powder and pepper in medium bowl. For each dumpling, place about 1/4 cup batter onto stew; cover. Cook for 15 to 20 minutes or until dumplings are just firm. Sprinkle dumplings with paprika.

Makes 4 to 6 servings.

*Defrost Creamed Chicken in microwave on 50% power for 5 to 6 minutes.
*Defrost Corn Soufflé in microwave on 50% power for 6 to 7 minutes.

Recipe is the property of Nestlé® and Meals.com, used with permission.