Ingredients:

• 2 cans condensed cream of chicken soup;
• 3 cups water;
• 1 cup chopped celery;
• 2 onions, quartered;
• 1 teaspoon salt;
• 1/2 teaspoon poultry seasoning;
• 1/2 teaspoon ground black pepper;
• 4 skinless, boneless chicken breast halves;
• 5 carrots, sliced;
• 1 package frozen green peas;
• 4 potatoes, quartered;
• 3 cups baking mix;
• 1-1/3 cups milk

Method: In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1-1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.