Chicken and Dumplings

Stew:
1 1/2 cups milk (2% is suggested)
1 1/2 cups frozen mixed vegetables, thawed
1 1/2 cups cubed, cooked chicken (I used canned)
1 can (10 3/4 oz.) cream of chicken soup
1/2 tsp. garlic powder
1/4 tsp. poultry seasoning

Dumplings:
1 cup baking mix (I used homemade baking mix)
1/3 cup French-fried onions, coursely chopped
7 Tbsp. milk
1/2 tsp. dried parsley flakes

In a large pot or Dutch oven, combine the stew ingredients. Bring to a boil, stirring occasionally. Meanwhile, in a small bowl, combine the dumpling ingredients and drop by spoonfuls into the simmering stew. Cook uncovered for 10 mintues. Cover and simmer another 10-12 minutes, or until an inserted toothpick into the dumplings comes out clean. Do not lift lid while simmering.