Quicker Chicken And Dumplings

• 1-1/2 cups 2% milk
• 1-1/2 cups frozen mixed vegetables, thawed
• 2-1/2 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon poultry seasoning
• 1 cup biscuit/baking mix
• 1/3 cup French-fried onions, coarsely chopped
• 7 tablespoons 2% milk
• 1 tablespoon chopped fresh parsley

1. In a Dutch oven, combine the first six ingredients; bring to a boil, stirring occasionally.
2. Meanwhile, in a small bowl, combine the biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes.
3. Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

milk, mixed vegetables, chicken, condensed cream, garlic, poultry seasoning, biscuitbaking mix, onions, milk, parsley

Taken from www.tasteofhome.com/recipes/quicker-chicken-and-dumplings/ (may not work)