Chicken and Dumplings (Dairy or NonDairy)

Adapted from Betty Crocker Sunday Dinner Cookbook

3-4 C. Cream of Chicken Soup (Dairy Free) or 2 cans cream of chicken soup

(if dairy, add 1 can cream of mushroom soup)

1 C. frozen veggies (we prefer peas and carrots and corn)

Heat ingredients to boil. Stir in dumplings.

Dumplings:

1 C. Bisquick

1/3 C. Milk/Soymilk

Mix in bowl and drop in soup with spoon.

Boil 10 minutes uncovered, 10 minutes covered.

Enjoy!