This Chicken and Dumplings is a very simple, little prep, two pot dish. It's sort of like a chicken pot pie with dumplings rather than crust.
Two Boneless Skinless Chicken Breasts
One Can Cream of Chicken
One Can Cream of Mushroom
2 1/3 cups Milk
1 Cup Bisquick
One Stalk Celery
Half Small Onion
One Can Peas
Two Cups Chicken Stock
Slice your carrot and dice your onion and celery, add to a frying pan drizzled with Olive Oil. Salt and pepper and cook on low until onions are translucent.
Add in the chicken stock and let cook until heated. Transfer that to a pot and add the can of peas.
Dice your raw chicken and add to the frying pan with salt, pepper, garlic powder and paprika.
While that is cooking, add the cream soups to the pot with the vegetables and add the milk. Let that cook down. Once the chicken is cooked add to the pot.
Mix your bisquick with salt, pepper, and garlic powder. Add 1/3 cup of milk and stir. Should be very thick.. add in spoonfuls to the pot and let simmer for about ten minutes.
Sprinkle with paprika and place a cover on it for another 10 minutes or so.