Ingredients:
Two (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
Two onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
Four boneless chicken breast halves
Five carrots, sliced
One (10 ounce) package frozen green peas
Four potatoes, quartered
3 cups baking mix
1-1/3 cups milk
Directions:
Add potatoes and carrots; cover and cook another 30 minutes.
Remove chicken from pot, shred it, and return to pot. Add peas and cook only five minutes longer.
Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for ten minutes, then uncover and simmer an additional ten minutes.
Recipe makes four to six servings.
Nutritional Information per 1/4-Serving:
Calories 760
Protein 42g
Total Fat 21g
Sodium 3036mg
Cholesterol 89mg
Carbohydrates 102g
Fiber 8g
