Chicken and Black Pepper Dumplings

• 1 1/2 cups milk, low-fat or non-fat
• 3/4 cup green peas frozen
• 3/4 cup carrots frozen sliced or diced
• 1 cup chicken cut-up cooked
• 10 3/4 ounces soup, cream of mushroom condensed creamy chicken, canned
• 1 cup buttermilk baking mix
• 13 cup buttermilk
• 1/2 teaspoon black pepper
• 1 x parsley flakes chopped, if desired

1. Heat 1 1/2 cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan.
2. Stir baking mix, 13 cup milk and the pepper until soft dough forms.
3. Drop dough by 8 spoonsful onto chicken mixture.
4. Cook, uncovered, over low heat for 10 minutes.
5. Cover and cook 10 minutes longer.
6. Sprinkle with parsley.

milk, green peas, carrots, chicken, soup, buttermilk baking mix, buttermilk, black pepper, parsley

Taken from recipeland.com/recipe/v/chicken-black-pepper-dumplings-48654 (may not work)