Chicken Fricassee and Herb Dumplings
- Dumpling Dough:
- 2 tsp. salt
- 1 tsp. paprika
- 1/8 tsp. pepper
- 2 1/2 - 3 lb. chicken, cut up
- 1 c. Bisquick
- 1 Tbsp. shortening
- 1 Tbsp. margarine
- 1 (10 1/2 oz.) can cream of chicken soup or cream of mushroom soup
- and 1 1/2 c. milk (better if sauce is doubled!!)
- 2 c. Bisquick
- 2/3 c. milk
- 1/2 tsp. parsley flakes
- 1/4 tsp. poultry seasoning
Mix Bisquick, salt, paprika and pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly.
In large skillet, brown chicken in hot shortening and melted margarine. Remove chicken pieces; pour excess fat from skillet. Stir in soup and milk; add chicken pieces. Cover and heat to boiling. Lower heat and cook 1 hour or until chicken in tender.
Mix Dumpling Dough together and drop dough by sponnfuls into hot soup mixture 20 miniutes before chicken is done. Cook, uncovered, over low heat 10 minutes. Cover and cook 10 minutes longer.