2 1/2 c. (2, 10 1/2 oz.) cans cream of chicken soup
2 c. water
2 c. canned or frozen peas & carrots
1/2 tsp. salt
1 tbsp. chopped parsley, optional
2 c. diced, cooked chicken
1 1/2 c. flour
2 tsp. baking powder
1/2 c. milk
2 eggs, well beaten

Empty soup into 5 quart heavy saucepan; add water, stir until smooth. Add chicken, peas and carrots; heat until bubbly.

Meanwhile sift dry ingredients, mix milk and eggs; add to dry mixture. Stir only until flour is moistened. Drop by spoonfuls onto hot stew mixture. Makes 8 medium sized dumplings. Cook 10 minutes uncovered, then 10 minutes covered.