Cooking Directions

• Stir the chicken, potatoes, carrots, celery, soup, water, thyme and black pepper in a 6-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
• Stir the baking mix, milk and parsley in a medium bowl.  Drop the batter by spoonfuls onto the chicken mixture.  Increase the heat to HIGH.  Cover and cook for 30 minutes or until the dumplings are cooked in the center.  Sprinkle with the cheese and cover until the cheese is melted before serving.

Ingredients

• 1.5 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
• 2 medium Yukon Gold potato, cut into 1-inch pieces (about 2 cups)
• 2 cups baby-cut carrots or 2-inch pieces peeled carrots
• 2 stalks celery, sliced (about 1 cup)
• 2 cans (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
• 1.25 cups water
• 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
• 0.25 teaspoon ground black pepper
• 2 cups biscuit baking mix
• 0.666 cup milk
• 1 tablespoon chopped fresh parsley
• 0.25 cup shredded Cheddar cheese