Chicken & Dumplings

This is a Shonda original - meaning, I just wing it, but I did follow it pretty closely to make five meals for the December meal exchange.

3 big chicken breasts (cubed)
1 bag of frozen mix of celery, onions and carrots
1 small can of mushrooms
1 large box of chicken broth plus 1 can (I use low sodium)
1 can cream of chicken soup
1 can cream of celery soup
Bisquick Mix
Low-fat milk
salt and pepper to taste
olive oil

Boil check breasts and cut into cubes. Saute celery, onions, carrot mix and mushrooms in olive oil until tender. Combine chicken and vegetables in large stock pot. Add the chicken broth, cream of chicken and cream of celery soup. Bring to a boil and let simmer for 20 - 25 minutes. While the soup mixture is simmering, make the dumplings. There is a recipe on the Bisquick box for dumplings. I usually make three batches. Each batch is 2/3 cup of Bisquick milk and 3 tablespoons of milk. After the soup has simmered, return it to a boil. Drop the dumplings into the boiling soup a tablespoon at a time. With a large spoon, dunk the dumplings in the broth. They will be finished in about 5 - 8 minutes. Turn the heat to low and allow the mixture time to thicken, usually another 10 - 15 minutes. Depending on the consistency you like, you may want to thicken it using cornstarch and milk.