1 1/2 cups milk
3/4 cup frozen green peas
3/4 cup frozen sliced or diced carrots
1 cup cut-up cooked chicken
1 (10 3/4 ounce) can condensed creamy chicken mushroom soup
1 cup buttermilk baking mix
1/3 cup milk
1/2 teaspoon pepper
Chopped fresh parsley, if desired
Heat 1 1/2 cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan.
Stir baking mix, 1/3 cup milk and the pepper until soft dough forms. Drop dough by 8 spoonsful onto chicken mixture. Cook, uncovered, over low heat for 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley.