Chicken and Dumplings

3 cups milk
2 cups frozen green peas and carrots
2 cups cut-up cooked chicken
2 cans (10 3/4 ounces) condensed creamy chicken mushroom soup
2 cups baking mix (Bisquick, Jiffy, Pioneer Brand, etc)
2/3 cup milk
Paprika


Heat milk, peas and carrots, chicken and soup to boiling in large pot, stirring frequently.

Stir baking mix and 2/3 cup milk until soft dough forms. Drop dough by spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.

Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Also works well with leftover turkey.