Chicken Dumpling Soup

2 (10 3/4 ounce) cans cream of chicken soup, undiluted
3 1/3 cups milk, divided
1 2/3 cups biscuit baking mix

In a 3-quart saucepan, combine soup and 2 2/3 cups milk. Bring to a boil over medium heat; reduce heat.

In a bowl, combine biscuit mix with remaining milk just until blended. Drop by rounded tablespoons onto simmering soup. Cook, uncovered, for 10 minutes.

Cover and simmer 10-12 minutes longer or until dumplings test done (do not lift lid while simmering). Serve immediately.

Yield: 4 servings.

Nutritional Analysis: One serving (prepared with low-fat cream of chicken soup, skim milk and reduced-fat biscuit mix) equals 359 calories, 1276 mg sodium, 16 mg cholesterol, 60 gm carbohydrate, 13 gm protein, 6 gm fat, 1 gm fiber

Diabetic Exchanges: 3 starch, 1 skim milk, 1 fat