2 cans (10 3/4 oz. each) Campbell’s® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk
Directions: PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker. MIX soup, water, thyme and black pepper. Pour over all. COVER and cook on LOW 7 to 8 hr.* or until chicken is done. MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center. Serves 8. *Or on HIGH 4 to 5 hr. Serve with a mixed green salad with Pepperidge Farm® croutons. For dessert serve your favorite Pepperidge Farm® cookies.
For a flavorful change of pace, add a tablespoon of dried minced onion or a teaspoon of your favorite dried herb (dill, thyme, chives) to the dumpling batter.
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My cooking was and still is about the worst in America. George is so kind about it. – Barbara Bush