1/4 c. chopped celery
1 tbsp. chopped green pepper
4 c. cubed chicken
3/4 c. cooked carrots
1/2 tsp. accent
1 1/4 c. chicken broth, water, or milk
1/4 c. chopped onion
1 1/2 c. chicken broth
3/4 c. cooked green peas
1/4 c. butter
1 can cream of chicken soup

DUMPLINGS:

2 c. sifted flour
1/2 tsp. salt
1 tsp. celery seed
1 c. salad oil
4 tsp. baking powder
1 tsp. poultry seasoning
1 tsp. dry onion flakes
1 c. milk

COATING FOR DUMPLINGS:

1 c. butter
1 c. fine dry bread crumbs

Saute celery, onion, and green pepper in butter. Stir in flour and 1 1/2 cups chicken broth. Cook until thickened; add chicken, carrots, peas, and Accent.

Transfer to baking dish. heat 1 can chicken soup with 1 1/4 cups water or broth. bring to boil and pour over chicken and sauce in baking dish. Mix well and top with butter-crumb dumplings baked uncovered at 425 degrees for 20-25 minutes.

"Tact is the art of winning an argument without making an enemy."