Yield: 4 servings
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2 1/2-3 pounds chicken, cut up
1 cup Bisquick
2 teaspoons salt
1 can cream of chicken soup
1 1/2 cups milk
Dumpling Dough
1/2 teaspoon parsley flakes
1/2 teaspoon poultry seasoning
1 teaspoon paprika
1/8 teaspoon pepper
2 tablespoons shortening
1 tablespoon margarine
Cooking time: 60 minutes
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Wash chicken pieces and pat dry.
Mix baking mix, salt, paprika and pepper in paper or plastic bag.
Shake 2-3 pieces of chicken at a time in bag to coat thoroughly.
Melt shortening and margarine in a large skillet; brown chicken on all sides.
Remove chicken.
Drain fat from skillet; stir in soup and milk and add chicken.
Cover and simmer about 1 hour or until thickest pieces are tender.
Twenty minutes before end of cooking time, prepare Dumpling dough as directed on baking mix package, adding parsley flakes and pultry seasoning before mixing in liquid.
Drop dough by spoonfuls onto hot chicken.
Cook uncovered 10 minutes; cover and cook 10 minutes longer.