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

Wash chicken pieces and pat dry. Mix baking mix, salt, paprika and pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at a time in bag to coat 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. Twenty minutes before end of cooking time, prepare dumpling dough as directed on baking mix package, adding parsley flakes and poultry seasoning before mixing in liquid.

Drop dough by spoonfuls onto hot chicken. Cook, uncovered 10 minutes; cover and cook 10 minutes longer (4 servings). NOTE: I always double soup and milk plus dumpling mixture.