Chicken and Dumplings

Ingredients:
4 boneless, skinless chicken breasts (1 pound)
1 teaspoon olive oil
3 cups water (or reduced sodium chicken broth)
1 cup skim milk
1 package chicken gravy mix
3/4 teaspoon dried marjoram
1 (16 ounce) bag frozen broccoli, cauliflower and carrot mix

Dumplings:
1-2/3 cups reduced fat Bisquick baking mix
1/2 cup skim milk

Directions:
Cut chicken into 1-inch pieces. Heat oil in large soup pot. Cook, stirring frequently for 5-7 minutes or until browned. Add water, milk, gravy mix, marjoram and frozen vegetables to the pot and mix well. Heat mixture to boiling, then reduce heat and simmer for 20 minutes. Salt and pepper to taste.

Increase heat to boiling. Mix dumpling ingredients together with fork until completely moistened and soft dough forms. Drop by small spoonfuls onto the top of the boiling chicken mixture and cook uncovered for 10 minutes.

Makes: 6 Servings

Serving Size: 12 ounces

Nutrition information per serving:
Calories: 289
Total fat: 4g
Saturated fat: 1g
Cholesterol: 45mg
Sodium: 594mg
Carbohydrate: 37g
Protein: 25g
Dietary fiber: 4g
Exchanges: Starch/Bread 1-1/2, Lean Meat 2-1/2, Vegetable 2, Fat 1/2