Chicken and Dumplings

serves four

From my mom's cookbook. She says this one has a tendency to boil over if the lid is on too tight. She's right. I would also add that it has a tendency to scorch the bottom of your pan and the chicken if you forget to turn down the stove between browning the chicken pieces and letting them simmer. Learn from my mistakes. I like this recipe, but haven't tried it yet with the new Heart Smart trans-fat free Bisquick. Somehow I bet it won't be as tasty ...


Chicken pieces
1 cup Bisquick mix
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
2 Tablespoons shortening
1 Tablespoon butter
1 can cream of chicken soup
1 1/2 cup milk
Dumpling dough (recipe on Bisquick box**)
1/2 teaspoon parsley flakes
1/4 teaspoon poultry seasoning


Mix baking mix, salt, paprika and pepper in a bag. Shake 2-3 pieces of chicken at a time to coat thoroughly.

Melt shortening and butter in a large skillet or Dutch oven. Brown chicken thoroughly on all sides and remove from pan. Drain fat.

Stir soup and milk together in pan. Add chicken. Cover and simmer for about 1 hour or until chicken is tender.

Twenty minutes before the end of cooking time, prepare dumpling dough as directed on baking mix package adding parsley flakes and poultry seasoning before mixing in liquid. Drop dough by spoonfuls onto hot broth. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.



**Dumpling Dough
2 1/4 cups Bisquick
2/3 cup milk

Mix