2 1/2 to 3 lbs. fryer, cut up
1 c. Bisquick mix
2 tsp. salt
1 tsp. paprika
1/8 tsp. pepper
2 tbsp. shortening
1 tbsp. butter
1 (10 1/2 oz.) can cream of chicken soup
1 1/2 c. milk
Dumpling dough on Bisquick box
1/2 tsp. parsley flakes
1/4 tsp. poultry seasoning

Wash chicken and pat dry. Mix baking mix, salt, paprika and pepper in paper bag. Coat chicken. Melt shortening and butter in large skillet, brown chicken on all sides. Remove chicken, drain fat. Stir in soup and milk, add chicken.

Cover and simmer about 1 hour or until thickest pieces are tender. Twenty minutes before end of cooking time, prepare dumpling dough adding parsley flakes and poultry seasoning before mixing in liquid. Drop by teaspoons in hot chicken. Cook uncovered for 10 minutes. Cook covered for 10 minutes.