Low Fat Chicken Stew With Dumplings

• 2 (10 ounce) cans low-fat cream of chicken soup
• 2 boneless skinless chicken breasts
• 2 medium carrots
• 12 cup onion, chopped
• 2 celery ribs, chopped
• 12 teaspoon salt
• 1 bay leaf
• 14 teaspoon pepper
• 14 teaspoon dried rosemary
• 1 (14 ounce) can reduced-fat chicken broth
• Bisquick reduced-fat baking mix, 4 Servings, for the dumplings

1. Chop up veggies and chicken.
2. Cook chicken and veggies until tender.
3. Add soup, broth, salt, pepper, rosemary and bay leaf.
4. Remove bay leaf after about 20 minutes of cooking.
5. Then follow the directions on the Bisquick for the dumplings.
6. Enjoy!

lowfat cream of chicken soup, chicken breasts, carrots, onion, celery, salt, bay leaf, pepper, rosemary, chicken broth, bisquick

Taken from www.food.com/recipe/low-fat-chicken-stew-with-dumplings-157056 (may not work)