Recipe: Dumpling and Chicken Stew (using biscuit mix)

DUMPLING AND CHICKEN STEW

1 (12 ounce) package frozen mixed vegetables
1/2 cup boiling salted water
1 (10 3/4 oz) can condensed cream of celery soup
1 (10 3/4 oz) can condensed cream of chicken soup
1 soup can of water
1/8 teaspoon celery seeds
1 lb skinless, boneless chicken breast, cooked and bite-size pieces (or canned chicken breast)
1 1/4 cups Bisquick, divided use
1/4 cup water
salt and pepper to taste
1/3 cup milk
1/4 cup chopped parsley

Cook vegetables in 1/2 cup boiling salted water 7 minutes.

Add soups, soup can of water, and celery seeds and bring to a boil; add chicken.

Mix 1/4 cup Bisquick with 1/4 cup water; stir into soup mixture; cook until thickened. Season to taste.

Mix remaining 1 cup Bisquick, milk, and parsley and drop by spoonfuls on hot mixture. Cook over low heat 10 minutes uncovered. Cover and cook another 10 minutes or until dumplings are done (puffed and not doughy).

Servings: 4-6
Adapted from source: Bisquick