Chicken and Dumplings

OMGoodness. This is so good!! And super easy! But the best part?! It's a Weight Watchers Recipe and it is good for you. (If you are on WW like I am, it's 5 points per serving! Serve with a salad loaded with free veggies and a low cal dressing...you're eating an entire meal for about 7 points. I mean hello awesome!)

Chicken and Dumplings

Cooked and cubed chicken breast (I shredded mine, because that's I like it)
1 bag of Frozen Mixed Veggies
1 large russet potato, peeled and cubed (I used 3 mini potatoes because that's what I had on hand)
1 onion
Celery
Carrots
3 1/2 cups of Low Sodium Chicken Broth
2 Tbs of Vegetable Oil
2 cups Bisquick (WW use Low Fat Bisquick)
2/3 cup of milk (Save meaningless calories by using low fat or non-fat milk!)

In a dutch oven, heat 2 tbs of oil. Add chicken, sprinkle lightly with salt and a little pepper. Cook on both sides until cooked through. Remove from dutch oven, set aside and allow to cool. Once cooled, cube or shred chicken.
In same dutch oven, brown onions, carrots and celery. (No need to do carrots here if they are in your mixed veggies!) Once they are tender and onion are brown,
add chicken broth and potatoes. Simmer until potatoes are tender. (About 10 minutes) Add in mixed veggies and chicken. Heat through.
Mix up biscuit mix with milk, according to box directions. Spoon on to top of chicken and veggie "stew." Cover and let cook, about 10 minutes.
I lowered the heat and let it all simmer and combine for a half an hour or so after the dumplings were cooked. Be careful not to burn the bottom though, because you can't stir it once the dumplings are on top.

Super easy and my house smells DELICIOUS. This recipe made a huge pot of stew and it will make delicious left overs tomorrow for everyone's lunch. It really was easy and hey, its good for you too! :)