4 cups leftover cooked chicken, shredded
2 cups leftover cooked vegetables (carrots, peas, celery, zucchini) or 2 cups frozen veggies, thawed
1 cup chicken broth
1 ⅔ cup milk
10 ounces cream of chicken soup
2 cups biscuit mix
Preheat the oven to 350 degrees.
Arrange the chicken and veggies in a 9x13 casserole dish in an even layer.
In a bowl, combine the chicken broth, 1 cup of the milk, and soup. Stir to combine and pour over the chicken and veggies.
In a bowl, combine the remaining ⅔ cup milk with the biscuit mix, and stir until just combined. Use a tablespoon to drop heaping spoonfuls of the mixture over the top of the casserole.
Bake 30-40 minutes, until a toothpick inserted into the center of the dumpling layer comes out clean.