Chicken and Dumplings

• 2 tablespoons olive oil
• 2 lbs various chicken parts
• 1 tablespoon rosemary
• 1 tablespoon sage
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 medium onion, sliced
• 12 lb fresh mushrooms, sliced
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 (10 3/4 ounce) can chicken and rice soup
• 1 cup chicken broth
• 3 carrots, sliced
• 1 cup frozen peas
• 3 cups Bisquick
• 1 13 cups milk
• 2 teaspoons onion powder
• 2 teaspoons garlic powder

1. Add olive oil to heated large/deep fry pan.
2. Place chicken in heated oil and let them "settle in".
3. Add seasonings to chicken parts.
4. Let them cook and turn them over when browned on one side.
5. Add sliced onion.
6. Shake in mushrooms.
7. Let all this saute for about 5 minutes until mushrooms and onions are soft.
8. Add soups and broth.
9. Add carrots.
10. Simmer on a med-low temp for 40 minutes.
11. After 30 minutes, add frozen peas.
12. Mix dry ingredients together for dumplings, add milk, stir until wet and incorporated.
13. Drop spoonfuls onto chicken mixture--you should get 6 dumplings--keep in mind, they double as they cook!
14. Cover and let it cook on a med low for 10 minutes.

olive oil, chicken, rosemary, sage, salt, pepper, onion, mushrooms, cream of chicken soup, chicken, chicken broth, carrots, frozen peas, bisquick, milk, onion powder, garlic

Taken from www.food.com/recipe/chicken-and-dumplings-235417 (may not work)