Chicken & Dumplings

Ingredients: 2 medium onions, chopped 8 medium carrots, peeled and sliced 4 celery ribs, sliced 3 cups frozen hash browns ( can substitute fresh hash browns, tater tots or hash brown patties) 1 cup corn kernels 1 (4 oz) can mushrooms, drained 1 1/2 pounds chicken breast, diced (raw) 2 (10 3/4 oz) cans golden mushroom or cream of chicken soup 1/4 cup dry white wine 1/2 teaspoon pepper 1 cup frozen peas Dumpling Ingredients: 1 cup bisquick 1/3 cup water

Directions: Turn on a 6 quart crock pot on high. Add all the ingredients except for the dumplings, cover and cook for 5 1/2 hours. Then mix the bisquick with water until a stiff dough forms. Uncover the crock pot stir the contents and then spoon on the dumplings into 5 or 6 mounds on top. Cover and cook another 30 minutes. Then turn off the crock pot, uncover once more and allow to sit an additional 15 minutes before serving. Ladel hot liquid with a dumpling into each bowl. Makes 5-8 servings

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