"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Fricassee with Dumplings Recipe

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This recipe for Chicken Fricassee with Dumplings, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty DeLong
Added: Monday, January 16, 2006


2 1/2 to 3 lb. broiler-fryer chicken, cut up
1 c. Bisquick baking mix
2 t. salt
1 t. paprika
1/8 t. pepper
2 T. shortening
1 T. butter
1 can (10 1/2 oz.) condensed cream of chicken soup
1 1/2 c. milk

1/2 t. parsley flakes
1/4 t. 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.

Number Of Servings:
Number Of Servings:
4 people
Personal Notes:
Personal Notes:
The best, easiest chicken and dumpling recipe!




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