Chicken Fricassee with Dumplings

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 
about 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.