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 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. Submitted by JesusFan