3 1/2 lb. chicken, cut up
1 tsp. salt
1 lg. onion, chopped
1 can (1 lb.) whole tomatoes, drained and cut
1 pkg. (10 oz.) frozen little carrots, thawed
Salt and pepper to taste
1/2 tsp. paprika
1 pkg. (10 oz.) frozen whole kernel corn, thawed
1 pkg. (10 oz.) frozen cut okra, thawed
1 pkg. (10 oz.) frozen lima beans, thawed
Pinch sweet basil
1 tsp. Worcestershire sauce
1/2 c. chopped parsley

Cover chicken pieces with boiling water, cook until tender. Lift chicken from broth; remove meat from bones, leaving pieces as large as possible. Return meat to broth, add remaining ingredients. Cook until carrots are tender, about 1/2 hour. Thicken mixture with a little flour mixed to a smooth paste in cold water. Spoon stew into a large casserole. Cover top with a crisscross of drop biscuit dough strips. Bake at 400 degrees until topping strips are puffed and brown, about 20 minutes. Makes 6 to 8 servings.