2 1/2 - 3 1/2 lb. broiler-fryer chicken, cut up
1/2 tsp. salt
1/4 tsp. pepper
1 (10 3/4 oz.) can condensed cream of chicken soup
3/4 c. water
3 med. carrots, chopped
1 med. onion, chopped
Dumplings, Herb Dumplings or Parsley Dumplings (below)

Arrange chicken pieces, skin sides up, in 3 quart microwaveable casserole with thickest parts toward edge; sprinkle with salt and pepper. Cover with waxed paper and microwave on high (100%) 10 minutes. Remove chicken pieces; drain fat and liquid from casserole.

Mix soup, water, carrots and onion in casserole; arrange chicken pieces, skin sides up, on soup mixture. Cover tightly and microwave until carrots are crisp tender, 18 to 20 minutes. Prepare Dumplings. Drop by 10 spoonfuls onto hot mixture around edge of casserole. Sprinkle with snipped parsley, snipped chives, paprika, or dried dill weed if desired. Cover tightly and microwave 3 minutes; rotate casserole 1/2 turn. Microwave until dumplings are no longer doughy, 1 1/2 to 2 1/2 minutes. 6 servings.

DUMPLINGS: Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms.

HERB DUMPLINGS: Mix in 1 teaspoon dried sage leaves with baking mix.

PARSLEY DUMPLINGS: Mix in 2 teaspoons parsley flakes with the baking mix.