This recipe was submitted by K. Anthony.  Thank you so much for submitting.  I need recipes like this now that I have started my weightloss journey!! 

INGREDIENTS:

• 1 cup onion — chopped
• 3/4 cup celery — diced
• 3 1/2 cups water
• 1 1/2 cups potato — cubed
• 2 cups peas and carrots, frozen
• 1/2 cup corn — canned or frozen
• 1 1/2 tablespoons Tones chicken soup base — *
• 1/4 teaspoon pepper
• 1/2 teaspoon thyme
• 2 1/2 cups cream of mushroom soup, reduced fat — 2 – 10 oz. cans
• 1 1/2 cups chicken, skinless light meat — cooked*
• 2 teaspoons baking powder
• 2 tablespoons parsley — chopped
• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 1 1/2 tablespoons reduced-calorie margarine — melted
• 3/4 cup skim milk

DIRECTIONS:

Coat a large saucepan with cooking spray; place over meduim-high heat until hot. Add onions and celery; saute until tender. Add water and soup base, potatoes and vegetables. Bring to a boil; reduce heat, and simmer 15 minutes or until vegetables are tender. Gradually add soup to vegetables, stirring constantly. Remove from
heat. Stir in diced chik, pepper and thyme. Salt to taste.

Herbed Biscuits: Combine flour, baking powder, salt and parsley; make a well in center of mixture. Gradually add margarine and milk; stir just until moistened.

Spoon vegetable mixture into a 9 x 13 inch baking dish coated with cooking spray. Spoon
Herbed Biscuits over vegetable mixture. Bake at 350 º for 25 to30 minutes or until biscuits are
golden.
 
Yields 8 biscuits, 1 per serving