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
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.
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.