This is a favorite dish in our family, especially in the hard cold winter months. Only 47 days until spring, dish it up tonight and think ‘warm thoughts’ .

2½ to 3 lb. Chicken, cut up
1 Cup Bisquick
2 tsp. Salt
1 tsp. Paprika
1/8 tsp. Pepper
2 tbsp. Shortening
1 tbsp. Butter
1 can-10½ oz. Condensed Cream of Chicken Soup
1½ Cups Milk
Dumpling Dough
½ tsp. Parsley Flakes
¼ tsp. Poultry Seasoning

Wash chicken pieces and pat dry. Mix baking mix, salt, paprika, and pepper in a plastic bag and shake 2 or 3 pieces of chicken, coating the chicken 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 bout 1 hour or until thickest pieces are tender. 20 minutes before end of cooking time, prepare Dumpling dough as directed on the Bisquick package, adding parsley flakes and poultry seasoning before mixing in liquid. Drop dough by spoonfuls onto hot chicken. Cook uncovered for 10 minutes; cover and cook 10 minutes longer.

Makes: 4 servings.

Serving size: 1 breast and 1/2 of sauce