Creamy Chicken and Dumplings

Chicken Mixture:
1 (12.5 oz.) Can 98% Fat Free Chunk Chicken Breast, drained
1 3/4 Cups Water
1 Cup Skim Milk
1 ounce Chicken Gravy Mix
1/2 teaspoon Dried Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
16 ounces Frozen California blend vegetables
1 (14.5 oz.) Can French Style Green Beans, drained

Dumplings:
1 2/3 Cups Reduced Fat Bisquick
1/2 Cup Skim Milk

In a large pan, stir together water, milk, dry gravy mix, Italian seasoning, salt, pepper, and frozen vegetables. Heat the mixture to a boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Use a stick blender (or a regular blender) and puree the veggies. Add the chicken and green beans. Prepare dumplings by mixing the baking mix and milk in a small bowl with a fork until the baking mix is completely moistened and a soft dough forms. With the chicken mixture boiling gently with bubbles breaking the surface continually, drop the dumpling dough by 12 spoonfuls (about 1/8 cup each) on top of the hot chicken mixture. Cook uncovered for 10 minutes, then cover and cook 10 minutes longer. To Serve: Place 1 cup of the chicken mixture into each bowl along with 3 dumplings.

Serves: 4
Per Serving: 396 Calories; 4g Fat (10.0% calories from fat); 29g Protein; 56g Carbohydrate; 6g Dietary Fiber; 47mg Cholesterol; 1949mg Sodium. Exchanges: 2 1/2 Grain (Starch); 2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. WWP: 7 (www.AimeesAdventures.com)