1 c. Bisquick baking mix
1 tsp. paprika
2-1/2 lb. chicken, cut-up
1 can cream of chicken soup
2 tsp. salt
1/8 tsp. pepper
3 tbsp. shortening
1-1/2 c. milk

Mix baking mix, salt, paprika and pepper together. Coat chicken in this mixture. Brown in shortening in large skillet. Remove chicken, drain fat. Mix soup and milk in skillet. Add chicken, cover and heat to boiling. Cook over low heat for 35 minutes or until tender.

Herb Dumplings:

Prepare dumplings as directed on Bisquick package except add 1/2 tsp. parsley flakes and 1/4 tsp. poultry seasoning.

Submitted by: Dorothy Thompson