Chicken Stew With Cheesy Garlic Dumplings

• 1 12 cups water
• 1 (1 ounce) packagedry onion and mushroom soup mix
• 1 12 lbs boneless skinless chicken breasts, cut into bite-size pieces (can use thighs)
• 3 cups cubed peeled potatoes
• 1 12 cups sliced carrots
• 1 teaspoon dried sage, crushed
• 18 teaspoon ground black pepper
• 1 (7 3/4 ounce) packagecheddar garlic complete biscuit mix
• 14 cup cornmeal

1. In a 4-quart Dutch oven, stir together the water and dry onion mushroom soup mix.
2. Add chicken, potato, carrot, dried sage, and pepper.
3. Bring to boiling; decrease heat.
4. Cover and simmer for 10-15 minutes or until vegetables are almost tender.
5. Dumplings-prepare biscuit mix according to package directions, except stir cornmeal into dry mix and increase the water to 3/4 cup.
6. Using two spoons, drop dumpling dough into six mounds onto hot chicken mixture.
7. Cover and simmer for 15 to 20 minutes more or until a toothpick inserted in center of a dumpling comes out clean (do not lift cover during cooking).

water, onion, chicken breasts, potatoes, carrots, sage, ground black pepper, packagecheddar garlic, cornmeal

Taken from www.food.com/recipe/chicken-stew-with-cheesy-garlic-dumplings-491842 (may not work)