CHICKEN AND DUMPLINGS

3 LARGE CHICKEN BREASTS
2 CELERY RIBS, SLICED
4 CARROTS, PEELED AND SLICED
1 MEDIUM ONION, DICED
2 14 1/2 OZ CANS CHICKEN BROTH
1 TABLESPOON FRESH PARSLEY, CHOPPED

2 CUPS BISQUICK
2/3 CUP MILK

COMBINE CHICKEN, CELERY, CARROTS, ONION, BROTH AND PARSLEY.

BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER FOR ABOUT 2 HOURS OR UNTIL CHICKEN IS DONE.

REMOVE CHICKEN AND LET STAND UNTIL COOL ENOUGH TO HANDLE.

SHRED OR CHOP CHICKEN.

RETURN TO SOUP AND SALT AND PEPPER TO TASTE.

RETURN TO SIMMER.

IN A BOWL COMBINE BISQUICK AND MILK UNTIL SOFT DOUGH FORMS AND LET SIT FOR A FEW MINUTES TO RISE.

GENTLY DROP DOUGH BY SPOONFULS INTO SIMMERING BROTH AND COOK UNCOVERED FOR ABOUT 2 MINUTES.

SERVE IMMEDIATELY.

MAKES 4 TO 6 SERVINGS.