Chicken and Dumplings

I love comfort foods, especially on a cold day. There is nothing better than a warm meal on a cold day. I have been dying to make this recipe ever since I saw it in Real Simple's Fall/ Winter Recipe edition. I of course had to modify it, because well that's who I am, and I wanted to use fresh veggies instead of frozen. Also I wanted to use semi-homemade biscuits instead of refrigerated.

Here's what you'll need:

• 1/2 pound carrots, peeled and diced
• 1/2 pound celery, diced
• 2 whole onions, diced
• 2 cans cream of mushroom soup
• 1  1/4 cup water
• 2 lbs chicken, cooked and diced
• 3 tablesppons butter
• salt
• pepper
• garlic powder
• 4 cups Bisquick
• 1 1/2 cup milk

First, saute your carrots, celery, and onions in butter until they are semi-soft. They will become softer during the cooking process in the oven.

Mix the veggies, cream of mushroom soup, seasonings and water in a bowl and transfer to an oven safe dish. Covered with foil, cook for 15 minutes at 400 degrees.

While the mixture is cooking, mix the biscuits. Mix the bisquik and milk in a bowl.

After 15 minutes, pull the mixture and remove the foil. I scooped the biscuit mix using an ice cream scooper. Cook for an additional 15 minutes at 400 degrees, or until the biscuits are golden brown.

Ready to serve!

Enjoy!