1 c. Bisquick
1 tsp. paprika
1 (10 1/2 oz.) can cream of chicken soup
2 1/2 to 3 lbs. cut up chicken
1/8 tsp. pepper
1 1/2 c. milk
2 tbsp. shortening

Blend dry ingredients; coat chicken pieces. Brown chicken in butter and shortening. Remove chicken and drain fat. Mix soup and 1 1/2 cups milk in same skillet. Add chicken; cover and cook on low heat for 45 minutes or until chicken is tender.

Mix 2 cups Bisquick, 2/3 cup milk, 1/2 teaspoon parsley flakes and 1/4 teaspoon poultry seasoning into soft dough, drop by spoonfuls onto hot soup mixture. Cook uncovered for 10 minutes then cover and cook 10 minutes longer. Serves 4.