1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic powder
1/4 teaspoon poultry seasoning
dumplings:
1 cup biscuit/baking mix
1/3 cup french-fried onions, coarsely chopped
7 tablespoons 2% milk
1 tablespoon chopped fresh parsle
Description
In a Dutch oven, combine the first 6 ingredients; bring to a boil, stirring occasionally.
Meanwhile, in a small bowl, combine the biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes.
Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).