Chicken N' Dumplings

3 slices bacon (diced)
2 whole skinned and boned chicken breasts (cut into chunks)
2 small onions, quartered
3 medium carrots (peeled and diced)
2 stalks celery (diced)
1 can condensed chicken broth
1/8 teaspoon pepper
Dash of seasoning salt
1/4 teaspoon rosemary leaves (optional)
2 cups water
3 tablespoons flour mixed with 1/3 cup water

FLUFFY DUMPLINGS:
1 cup biscuit mix
1/3 cup milk

In 3-quart saucepan -- saute chicken and bacon until lightly browned. Add onion, carrot, celery, undiluted chicken broth, rosemary, pepper, seasoning salt and 2 cups water. Bring to a boil. Reduce heat, simmer covered, 25 minutes or until chicken and vegetables are tender.

In small bowl, blend flour and 1/3 cup water until smooth; add to boiling broth stirring constantly. Cover and bring to a boil. Mix biscuit mix with milk, drop dough by rounded teaspoons onto top of boiling chicken and vegetables. Cook uncovered 10 minutes. Cover and cook on medium heat or until dumplings are fluffy.