Quicker Chicken and Dumplings

This chicken and dumplings recipe is amazingly tasty for something that is so easy and quick!  The dumplings are extra tasty because you add french fried onions to the batter.  Genius!
It comes from the February/March 2011 issue of Taste of Home's Simple & Delicious.

Quicker Chicken and Dumplings

1 1/2 cups 2% milk (I used 1%)
1 1/2 cups frozen mixed vegetables (I used carrots, corn, peas and beans)
2 1/2 cups cubed cooked chicken
1 can cream of chicken soup
1/2 tsp garlic powder
1/4 tsp poultry seasoning

Dumplings:

1 cup Bisquick
1/3 cup French fried onions, coursely chopped
7 Tbsp 2% milk
1/2 tsp parsley

In a Dutch oven combine the first six ingredients.  Bring to a boil, stirring occasionally.

Meanwhile, in a small bowl, combine dumpling ingredients until just moist.  Drop by heaping teaspoonfulls onto simmering stew.  Reduce heat to medium-low.  Cook, uncovered for 10 minutes.

Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean.  DO NOT LIFT COVER WHILE SIMMERING.