Ingredients

• 2 (10.75 ounce) cans condensed cream of chicken soup
• 3 cups water
• 1 cup chopped celery
• 2 onions, quartered
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground black pepper
• 4 boneless chicken breast halves
• 5 carrots, sliced
• 1 (10 ounce) package frozen green peas
• 4 potatoes, quartered
• 3 cups baking mix
• 1 1/3 cups milk

Preparation

In large, heavy 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 and carrots; cover and cook another 30 minutes.

Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 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 10 minutes, then uncover and simmer an additional 10 minutes.