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Chicken Fricassee with Dumplings Recipe

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This recipe for Chicken Fricassee with Dumplings, by , is from Southern Cooks-Our Family Recipe, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shauna Allen/Mimi Rhea


2 to 3 pounds of chicken cut up
1 cup Bisquick baking mix
2 teaspoons salt
1 teaspoon paprika
⅛ teaspoon pepper
2 tablespoons shortening
1 can (10 oz) cream of chicken soup
1 cups of milk
Dumpling Dough:
2 cups Original Bisquick
⅔ cup of milk
teaspoon parsley flakes
teaspoon poultry seasoning
1 tablespoon butter

Wash chicken pieces and pat dry. Mix baking mix, salt, paprika, and pepper in a paper or plastic bag. Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly. Melt shortening and butter in a large skillet; brown chicken on all sides.

Remove chicken. Drain fat from skillet, stir in soup and milk, add chicken. Cover and simmer about 1 hour or until thickest pieces are tender.

Twenty minutes before end of cooking time, prepare dumpling dough, add seasoning to dry mix before adding milk. Drop dough by the spoonfuls into boiling stew, reduce heat. Cook uncovered 10 minutes; cover and cook 10 minutes longer.




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