Quick Chicken and Dumplings

Ingredients

• 1/2 cup milk
• 1 1/2 cups frozen peas and carrots

• 3 (5 ounce) cans cooked chicken, drained

• 1 (8 ounce) can mushrooms, drained (stems & pieces)

• 1 (18 ounce) can mushroom soup (not cream of mushroom, look at the premium brands for creamy mushroom soup)
• 1 cup biscuit mix
• 1/3 cup milk
• paprika

Directions

1. 1

   In a large saucepan, combine the ½ cup milk, peas and carrots, chicken, mushrooms and soup. (Note about the soup: The recipe software interpreted "creamy mushroom soup" as cream of mushroom soup. Do not used condensed cream of mushroom soup; look at the premium brands for "creamy mushroom soup" which is a ready to eat product.)

2. 2

   Heat to boiling, stirring frequently.

3. 3

   While soup mixture is heating, stir biscuit mix and the 1/3 cup milk together until it forms a soft dough.

4. 4

   After soup mixture comes to a boil, drop the dough onto (not into) the chicken mixture in 8 or 9 spoonfuls.

5. 5

   Sprinkle dumplings with paprika.

6. 6

   Lower heat to low and simmer gently without a cover for 10 minutes, then cover and cook 10 minutes more.

7. 7

   Serve hot.