Chicken and Dumplings Recipe

• 1 tsp Celery Seed
• 1 tbsp Vegetable Oil
• 1 (10.75 oz) can Reduced Fat Cream Of Chicken Soup
• 1 (14.5 oz) can Chicken Broth, low-fat, low sodium
• 1/2 cup Celery, chopped
• 1/2 cup Milk
• 1/4 cup Onion, chopped
• 3 Chicken Breast Halves, skinless, boneless and cut into strips
• Ground Black Pepper to taste
  
  For Dumpling Dough
• 1/2 tsp Salt
• 2 tsp Baking Powder
• 2 tbsp Vegetable Oil
• 1/2 cup Milk
• 1 cup All-purpose Flour, sifted

• Stir together in a large pot, chicken broth, cream of chicken soup and milk.
• Simmer over medium flame.
• In a small pan heat 1 tbsp of oil and add onion, celery and chicken strips.
• Sauté until onions are tender and the chicken is cooked.
• Add the chicken strips and onion mixture to the soup pot and stir properly.
• Keep on low flame and let to simmer for around 30 to 45 minutes.
• Once done, you can season with black pepper and celery seed.
• To make dumplings, take a medium sized bowl and mix together baking powder, flour and salt. Mix separately half cup of milk and oil and then add to the flour mix.
• Stir until the mixture quite moist.
• Into the simmering chicken stew, drop tablespoons of dumplings.
• Cover properly and boil for another 12 to 15 minutes.
• Once boiled its ready to serve hot.