Chicken Fricassee With Herb Dumplings

• 1/2 c. Gold Medal self-rising flour
• 1 tsp. salt
• 1 tsp. paprika
• 1/8 tsp. pepper
• 2 1/2 to 3 lb. broiler-fryer chicken, cut up
• 2 Tbsp. shortening
• 1 Tbsp. butter or margarine
• 1 can condensed cream of chicken soup
• 1/2 tsp. parsley flakes
• 1 1/2 c. milk
• 1 pkg. frozen mixed vegetables, broken apart
• 3 Tbsp. firm butter or margarine
• 1 3/4 c. Gold Medal self-rising flour
• 3/4 c. milk
• 1/4 tsp. poultry seasoning

1. Mix 1/2 cup flour, salt, paprika and pepper; coat chicken pieces.
2. Cook chicken in shortening and 1 tablespoon butter in large skillet until light brown.
3. Remove chicken and drain fat. Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling.
4. Cook over low heat until chicken is tender, about 45 minutes.
5. Stir in vegetables.
6. Cut 3 tablespoons butter thoroughly into 1 3/4 cups flour.
7. Stir in 3/4 cup milk, the parsley flakes and poultry seasoning.
8. Drop dough by 8 or 9 spoonfuls into hot soup mixture.
9. Cook, uncovered, over low heat 10 minutes.
10. Cover; cook about 10 minutes longer.
11. Makes 4 servings.

flour, salt, paprika, pepper, broilerfryer chicken, shortening, butter, condensed cream, parsley flakes, milk, mixed vegetables, butter, flour, milk, poultry seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032272 (may not work)