Quick Chicken Dumpling Soup - cooking recipe

Ingredients

2 (10 3/4 oz.) cans condensed cream of chicken soup (undiluted)
3 1/3 c. milk, divided
1 2/3 c. biscuit baking mix

Preparation

In a 3-quart saucepan, combine soup and 2 2/3 cups of milk; bring to a boil over medium heat. Reduce heat. In a bowl, combine biscuit mix with remaining milk just until blended. Drop by rounded tablespoonfuls onto simmering soup. Cook, uncovered, for 10 minutes. Cover and simmer 10 to 12 minutes longer or until dumplings test done (do not lift lid while simmering). Yields 4 servings.