Chicken Dumpling Soup
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3-1/3 cups milk, divided
  • 1-2/3 cups biscuit/baking mix
  1. In a 3-quart saucepan, combine soup and 2-2/3 cups of milk. Bring to a boil over medium
  2. heat; reduce heat. In a bowl, combine biscuit mix with remaining milk just until blended.
  3. Drop by rounded tablespoons onto simmering soup. Cook, uncovered, for 10 minutes.
  4. Cover and simmer 10-12 minutes longer or until dumplings test done (do not lift lid while
  5. simmering). Serve immediately.
  6. Yield: 4 servings (82 cents per serving).