1½ pounds boneless chicken breast, cut into 1-inch pieces
2 cups baby-cut carrots
2 stalks celery, sliced
2 cans Campbell's® Condensed Cream of Chicken Soup
1 cup Swanson® Chicken Broth
1 teaspoon dried thyme leaves
ground black pepper to taste
2 cups biscuit baking mix
⅔ cup milk
Add thechicken, carrots and celery into a 6 quart crock pot.
Stir the soup, chicken broth, thyme and black pepper in a medium bowl. Pour over. chicken and vegetables.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. (A cookie scoop is really helpful here! Increase the heat to HIGH. Tilt the lid to vent and cook for about 40 minutes or until the dumplings are cooked through.
Recipe by I am the Maven™ at http://www.iamthemaven.com/chicken-and-dumplings-labels-for-education/