Chicken Fricassee with Dumplings for 8

5-6 pounds of fryer chicken cut up
4 teaspoon of salt
2 teaspoon paprika
1/4 teaspoon pepper
2 Tablespoon  shortening
2 cans cream of chicken soup
3 cup milk
4 Tablespoon butter
2 cups Bisquick
1/2 teaspoon poultry seasoning
1 teaspoon parsley flakes
Water

Mix salt, paprika and pepper in plastic bag. (Could use Shake and Bake or other premixed seasonings) Shake 2-3 pieces of chicken at a time in bag to coat.  Melt shortening and butter in large skillet or Dutch oven.  brown chicken on all sides.  Remove chicken and stir in soup and milk and replace chicken.  Cover and simmer about 1 hour or until thickest pieces are tender.  Twenty minutes before the end of cooking, prepare dumpling dough.  Drop dough by spoonfuls onto hot chicken.  Cook uncovered 10 minutes, cover and cook 10 minutes longer.  Yield 8 servings

Dumpling:  Add poultry seasoning, parsley and Bisquick with enough water to make a soft dough.


Recipe courtesy of Cathy Laskowski from Feeding the Flock, pg 57