Chicken Fricassee With Herb Dumplings

• 1 c. Bisquick mix
• 2 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
• 1 (10 1/2 oz.) can cream of chicken soup
• 1 1/2 c. milk
• 2 c. Bisquick mix
• 2/3 c. milk
• 1/2 tsp. parsley flakes
• 1/4 tsp. poultry seasoning

1. Blend 1 cup Bisquick, salt, paprika and pepper.
2. Coat chicken pieces.
3. Cook chicken in shortening and butter in skillet until brown.
4. Remove chicken; drain fat.
5. Mix soup and 1 1/2 cups milk in skillet.
6. Add chicken pieces; cover and heat to boiling.
7. Cook over low heat for about 45 minutes, or until chicken is tender. Stir 2 cups Bisquick, 2/3 cup milk, the parsley flakes and poultry seasoning into a soft dough.
8. Drop dough by spoonfuls onto hot soup mixture.
9. Cook, uncovered, over low heat for 10 minutes. Cover and cook 10 minutes longer.
10. Makes 4 servings.

bisquick mix, salt, paprika, pepper, chicken, shortening, butter, cream of chicken soup, milk, bisquick mix, milk, parsley flakes, poultry seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937983 (may not work)