Quick Chicken and Dumplings

READY IN: 25mins


  • 12
    cup milk
  • 1 12
    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)
  • 13
    cup milk


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