1/4 c. flour
1 tsp. paprika
1/8 tsp. pepper
1 (2 to 3 lb.) chicken, cut up
3 tbsp. oil
2 celery stalks
2 carrots, slice thinly
1 small onion, sliced
1 can cream of chicken soup

Combine flour, paprika and pepper. Coat chicken. In 12 inch skillet over medium high heat, cook chicken in oil until browned on all sides. Add celery, carrots, onion, cream of chicken soup and 1 1/2 cups milk. Boil, reduce heat to low. Cover and simmer 30 minutes. In small bowl blend with fork 1 cup bisquick and 1/3 cup milk. Dough will be soft. Drop dough onto simmering liquid. Cover and cook 10 minutes until dumplings are set. Makes 4 servings.