Healthy Chicken and Dumplings

Chicken and Dumplings has always been a favorite of Bob's and mine.  This is a healthy alternative to the traditional version.  This is a recipe I learned by watching my Mom cook, and have never written down, before.  It can be a one dish meal, or serve it with salad or vegetables.  Hope you enjoy it.

• One package of sliced chicken breast, about 1 1/3 pounds
• One large white onion, coarsely chopped
• One large carrot, peeled and coarsely chopped
• One large stalk celery, coarsely chopped
• Four cups of water
• Salt and pepper, to taste
• Low-Fat Bisquick, 1 1/3 cups
• Non-fat milk, 1/3 cup plus 2 teaspoons

Sauté the chicken pieces, in canola oil, in a Dutch oven, until outer pink is gone; add onion and continue sautéing until onion is translucent. Add carrot, celery and water bring to a boil; lower heat to a low boil and cover. Simmer for about 15 minutes, until carrots are done.

Remove chicken, keep warm in covered dish. Use a potato mashed to break-up any large pieces of vegetable in the broth. Bring broth back to a slow boil.

In a small bowl, mix Bisquick and milk, forming a soft ball. Drop mixture into simmering broth, you should have eight dumplings. Cook, uncovered for 10 minutes; cover Dutch oven and cook for 10 more minutes.

Place reserved chicken in your serving dish, place dumplings on top of chicken, and spoon gravy from Dutch oven over all.