Quick Chicken And Dumplings - cooking recipe

Ingredients

1/2 cup milk
1 1/2 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

Preparation

In a large saucepan, combine the 1/2 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.