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Chicken and Dumplings

K

Krazy Kruizers

Guest
#1
Chicken & Dumplings:

2 1/2 - 3 pound broiler-fryer chicken, cut up.
1 cup Bisquick mix
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon freshly ground pepper
2 tablespoons shortening
1 tablespoon butter
1 can (10 1/2 ounces) condensed cream of chicken soup
1 1/2 cups of milk - the good stuff - no 2% or skim, etc.
Dumpling dough (recipe follows)
1/2 teaspoon parsley flakes
1/4 teaspoon poutry dressing

Wash chicken pieces and pat dry. Mix baking mix, salt, paprika and pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at a time in the bag to coat thoroughly. Melt shortening and butter in 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: to 1 cup of Bisquick add the parsley flakes and poutry seasoning. Then mix with 1/3 cup milk. (The cooked dumplings will have the flavor of bread dressing.)

Drop dough by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 10 minutes longer.

Makes 4 servings