Oil or cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/4 cup dry sherry
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (14 ounces each) chicken broth
1 can (10 ounces) condensed reduced-fat cream of mushroom soup
2 pounds chicken, remove bones and skin and cut into bite-size pieces (Campos-Duffy prefers thighs)
1 cup frozen peas
1 cup frozen corn
1/4 cup water
2 tablespoons cornstarch

Dumplings:
2 cups Bisquick mix
2/3 cup milk (add more if you want. should be thick, but not too thick)

Heat oil over medium-high heat. Add onion and garlic; saute five minutes. Stir in sherry, salt, pepper, chicken broth and mushroom soup. Bring to boil. Add chicken pieces. Bring to boil. Cover, reduce heat, and simmer 35 minutes until chicken is tender. Stir in peas and corn.

Whisk water and cornstarch in a bowl. Add slowly to soup while stirring.

Dumplings: Mix Bisquick and milk. Drop dough into soup by tablespoon. Bring to simmer; cook 20 minutes. If the dumplings combine, you can break them up with a big spoon. Cook another 10 minutes covered or until dumplings are done. Garnish with parsley. Serves six.