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Chicken and Dumplings

Discussion in 'Food Recipes' started by Krazy Kruizers, Jul 20, 2009.

  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

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