Quick Chicken and Dumplings

GrandmaIsCooking's Note:

I adapted this recipe from a recipe on a box of biscuit mix. I have added ingredients to the original recipe, which was a little thin for my taste. I like my soups and such to be thick with ingredients. I used canned chicken, but if you have leftover cooked chicken, feel free to use it (or use turkey for variety).

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• ½ cup milk
• 1 ½ 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. 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. Heat to boiling, stirring frequently.
3. While soup mixture is heating, stir biscuit mix and the 1/3 cup milk together until it forms a soft dough.
4. After soup mixture comes to a boil, drop the dough onto (not into) the chicken mixture in 8 or 9 spoonfuls.
5. Sprinkle dumplings with paprika.
6. Lower heat to low and simmer gently without a cover for 10 minutes, then cover and cook 10 minutes more.
7. Serve hot.