1 c. Bisquick
2 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
2 1/2 - 3 lb. cut up broiler fryer chicken
2 tbsp. shortening
2 tbsp. butter
1 (10 1/2 oz.) can cream of chicken soup
1 1/2 c. milk

Mix Bisquick, salt, paprika and pepper in paper bag. Shake 2 or 3 pieces at a time to coat evenly. Brown chicken, pour excess fat from Dutch oven. Stir in soup and milk. Add chicken. Cover and heat to boiling. Cook on low heat until chicken is tender.

DUMPLINGS:

1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. melted Crisco
1/2 c. milk

Combine dry ingredients. Mix in milk and melted shortening. Drop by teaspoons in hot chicken mixture. Cover tightly and cook 15 minutes over medium heat. For fluffy dumplings, don't peek. Makes 4 to 6 servings.