In 3-quart saucepan, place 1 1/2 cups milk, the frozen peas and carrots, chicken and soup. Heat to boiling over high heat, stirring frequently. Reduce to a simmer.
Step
2
In medium bowl, mix Bisquick mix and 1/3 cup milk until soft dough forms. Gently drop dough by 8 spoonfuls onto chicken mixture. Do not submerge dumplings in liquid. Sprinkle with paprika.
Step
3
Simmer over low heat 10 minutes. Cover; cook 8 to 12 minutes longer or until dumplings are cooked through.
If you’re wondering how to store your chicken, here are some guidelines:
Poultry packaged in clear, sealed plastic wrap on a plastic tray doesn’t need to be repackaged.
Poultry wrapped in butcher paper should be repackaged in plastic wrap, foil or resealable plastic freezer bags. Store in the meat compartment or coldest part of the refrigerator or freeze as soon as possible.
Cook or freeze poultry within 2 days of the sell-by date. If the poultry is uncooked, whole or in parts, you can store it in a refrigerator (36° to 40°F) for 1 to 2 days or in the freezer (0°F or colder) for 12 months if it’s a whole chicken or 9 months if it’s in pieces). If the poultry is uncooked and ground, you can store it in a refrigerator (36° to 40°F) for 1 to 2 days or in the freezer (0°F or colder) for 3 to 4 months. If the poultry is cooked, you can store it in a refrigerator (36° to 40°F) for 2 days or in the freezer (0°F or colder) for 4 months.
Serve this home-style dish with a bagged ready-to-eat salad from the produce section for the ultimate easy meal.
You can use 1 cup of your favorite frozen vegetable combination instead of the peas and carrots.
For tender dumplings, don’t overmix the dough. Mix just until moistened.
