Shelly's Recipe

IRISH CHICKEN AND DUMPLINGS

Category: Chicken

2 cans condensed cream of chicken soup
1 large can chicken broth
3 cups water
1 cup chopped celery
2 onions, chopped
1 tsp salt
1/2 tsp poultry seasoning, pepper and garlic powder
4 skinless, boneless chicken breast halves
2 (10 oz) pkg frozen green peas and carrots
4 potatoes, cubed
3 cups baking mix
1 1/3 cups milk

In large, roasting pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours. Add potatoes; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and and cook only 5 minutes longer.

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tbspfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.