Chicken Dumpling Casserole

(taken from "Busy People's Slow Cooker Cookbook) 

3 cups hot water

8 ounces fat-free shredded cheddar cheese 

1 (4 oz) jar mushrooms, drained 

2 (10 oz) cans chicken breast

3 (12 oz) jars fat-free chicken gravy

1 (16 oz) can mixed vegetables, drained

1 (12 oz) bag egg-less dumplings (No-Yolk) 

Spray a slow cooker with nonfat cooking spray.  In the slow cooker mix together the water, cheese, mushrooms, chicken breast, gravy and vegetables. Cover and cook on low for 8 hours. Stir in the dumplings, making sure dumplings are completely covered with liquid.  Continue cooking for 1/2 hour more or until the dumplings are tender. 

Note: If some of the dumplings accidentally rise above the liquid and become dry, simply remove those few dumplings with a slotted spoon before serving.