Serving Size:  6


     1/2  cup   chopped onion
     1/2  cup     celery -- chopped
4   cloves  garlic -- mince
4  Tbs.   cornstarch
4  Tbs.  water
2  teaspoons  sugar
1  teaspoon  salt
1 teaspoon dried basil
1/2  teaspoon  pepper
3 cups chicken broth
   1   can  cream of chicken soup 98% fat free -- undilute
16   ounces  frozen mixed vegetables
   2   cups  boneless skinless chicken breasts -- cooked & cubed (about 1 whole breast)

  Dumplings  

2  cups  Bisquick Reduced Fat baking mix
2  teaspoons  dried chives
2/3  cup  skim milk

In a large saucepan generously sprayed with a nonstick spray, add  the onion, celery, and garlic; saute until tender.  Add the broth,  sugar, salt, basil, and pepper; bring to a near boil; mix the cornstarch and water together to form a paste; add to the broth mixture and thicken.  When thickened, add the can of soup and blend well.  Cook for 1 minute; reduce the heat.    Add the vegetables and cook for 3  minutes, stirring constantly.   Stir in the chicken.  Pour into a baking dish spray coated with a nonstick spray. For the dumplings, combine the mix and chives in a bowl.  Stir in the milk with a fork until moistened.  Drop by tablespoonfuls onto the casserole (about twelve dumplings).  Bake covered  at 350° for 15 minutes; uncover and bake an additional 15-20 minutes.

Notes :  Quite easy to make, and very filling.

  Per Serving:  Calories: 365.5;  Fat: 4.4g;  Protein: 24.1g;  Carbs: 31.8g;  Cholest: 4mg;  Sodium: 1545mg

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