A quick and easy chicken and dumplings recipe calls for adding chicken and vegetables to soup and topping the bubbling soup with drop dumplings made from Bisquick baking mix. The chicken and dumplings cook for 10 minutes uncovered and then 10 minutes covered before serving.
Combine 1 1/2 cups milk, 1 cups frozen peas and carrots, 1 cup chopped cooked chicken, and 1 can cream of chicken soup in a large saucepan, and bring to a boil.
In a mixing bowl, combine 1/3 cup milk and 1 cup Bisquick baking mix. Stir until well-blended. Drop the dumpling mix by large spoonfuls onto the boiling chicken mixture. Sprinkle paprika on top, if desired. Cook uncovered for 10 minutes, then cover, and cook for another 10 minutes.
To make chicken and dumplings in a skillet, cut 4 boneless and skinless chicken breasts into bite-sized pieces, and brown in a skillet with 1 tablespoon vegetable oil. Stir in 2 cans of cream of chicken soup and a 1-pound bag of frozen stir-fry vegetables. Heat to boiling, while stirring constantly.
In a mixing bowl, combine 1/3 cup milk, 1 cup Bisquick baking mix and 1/4 teaspoon dried tarragon leaves. Mix until a soft dough forms, and drop by large spoonfuls onto the chicken in the skillet. Cook uncovered for 10 minutes, cover, and cook for an additional 10 minutes.