2 c. Bisquick baking mix
1/2 tsp. paprika
Pepper, to taste
1 1/2 to 2 lbs. chicken pieces (legs and breasts)
2-3 tbsp. Crisco
2-3 tbsp. butter
1 can cream of chicken soup
1 c. milk
Celery (optional)

Chicken - put Bisquick, paprika and pepper in plastic bag - place chicken in bag and shake to coat completely. Melt butter and shortening in fry pan. Brown chicken in shortening and butter until golden brown on all sides. Remove chicken from pan (set aside). Drain excess drippings from pan.

On low heat - add 1 can of cream of chicken soup and one cup milk; stir with wire whisk until smooth and creamy. Return chicken to pan of soup - simmer on low for about 45 minutes to 1 hour until chicken is cooked.

20 minutes before serving - dumplings. Follow directions on box of Bisquick and drop dumplings into chicken mixture.