Chicken and Dumplings

I barely have time to BREATH, let alone COOK! But today my afternoon class was canceled due to my prof. falling ill. I am slightly bitter because I did not get the "memo" until after I had been dropped off onto campus. My dear sweet Mr. R was willing to turn around and come get me.

SO I had time to make a lovely dinner for him and my family. I was also feeling the URGE to cook. Some days I just feel that if I do not bake or cook something I might EXPLODE. Today was one of those days. SO after allrecipes.com-ing and entering in the "ingredients I want" (because I also have no time to grocery shop...) I came upon THIS fancy little feast.

I didn't have potatoes so I opted those out, and added garlic, thyme and sage.

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Irish Chicken and Dumplings

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 skinless, 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

Directions

1. 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.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. 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.