Arrange chicken in a 10 inch round baking dish, with meatier, thicker portions facing toward the outer edge of the dish. Sprinkle with parsley flakes, paprika, salt and pepper. Cover with wax paper. Microwave on high for 19 minutes. Drain off juices.
Combine soup and milk. Pour over chicken. Cover and microwave on high for 6 minutes, stirring once.
Mix baking mix and milk together in a small bowl to form a soft dough. Drop dumplings all around the edge of the dish. Microwave, uncovered, on high for 9 to 10 minutes, or until dumplings are risen and light.