Yield: 4 servings
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1 1/2 cups milk
1 cup frozen peas and carrots (from 1 pound bag)
1 cup cooked chicken, cut up
1 can cream of chicken or cream of mushroom soup
1 cup Bisquick mix
1/3 cup milk
Cooking time: 20 minutes
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In a 3 quart saucepan, heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling, stirring occasionally.
In a small bowl, stir Bisquick and 1/3 vup milk with a fork until soft dough forms.
Drop dough by 8 spoonfuls onto boiling chicken mixture.
Reduce heat to medium.
Cook uncovered for 10 minutes.
Cover and cook 10 minutes longer.