Quick Chicken and Dumplings

In the continuation of using the chicken, it was time to try a chicken and dumplings recipe.  I was looking for one that called for already cooked cubed chicken and also one that was rather speedy for after work.  So I found this one.  Taste is very good and it was quite quick.  My only problem was that it didn't make near enough soup - not nearly four servings as it says.  Next time I would double the soup portion and leave the dumplings as is.  And it says use a 3 quart pot, I used my 3 and a 1/2 and it really does need that room for the simmering and the dumplings.

1 1/2

cups milk

1

cup frozen green peas and carrots

1

cup cut-up cooked chicken

1

can (10 3/4 ounces) condensed creamy chicken mushroom soup

1

cup Original Bisquick™ mix

1/3

cup milk

Paprika, if desired

• 1Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
• 2Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
• 3Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.