In 2 quart saucepan melt butter. Saute chicken and onion in butter over medium heat until chicken is cooked through about 10 minutes. Add water and seasonings,bring to a boil. Whisk in cream of chicken soup, reduce heat to medium low heat. Mix Bisquick mix and milk. Spoon Bisquick mixture by teaspoons into broth. Slow boil the dumplings for about 20 minutes turning each dumpling after 10 minutes. Serve Hot.