Chicken Stew With Dumplings

• 1 1/4 lb. boneless, skinless chicken breasts, cut in 1-inch pieces
• 4 slices diced bacon
• 4 medium carrots, sliced
• 1 medium onion, diced
• 2 stalks celery, sliced
• 2 c. water
• 1 (10 3/4 oz.) can chicken broth
• 1/4 tsp. dried rosemary
• 1 bay leaf
• 3 Tbsp. flour
• 1 c. buttermilk biscuit mix
• 1/3 c. milk

1. Saute bacon in large pan until crisp.
2. Saute chicken pieces until light brown.
3. Add carrots, onion, celery, 1 3/4 cup water, chicken broth, rosemary and bay leaf.
4. Bring to a boil, reduce heat, cover, simmer 20 minutes.
5. Blend flour and 1/4 cup water. Stir into stew mixture.
6. Bring to boil, stirring until thickened. Remove bay leaf.
7. Salt and pepper to taste.
8. Mix biscuit mix and milk.
9. Drop by tablespoon into stew.
10. Cook uncovered 10 minutes, cover, cook 10 minutes more.

chicken breasts, bacon, carrots, onion, stalks celery, water, chicken broth, rosemary, bay leaf, flour, buttermilk biscuit mix, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=424077 (may not work)