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This recipe for CHICKEN FRICASSEE WITH DUMPLINGS, by , is from TIME TO EAT!, 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!

Cathy (Mom)


2-3 lb. chicken, cut up
1 c. Bisquick
2 tsp. salt
Oil for frying
tsp. pepper
1 can cream/chicken soup
1 c. milk
1 tsp. paprika
1 Tbsp. butter

2 c. Bisquick
⅔ c. milk

Wash chicken and pat dry. Mix Bisquick, salt, paprika and pepper in plastic bag. Shake 2 or 3 pieces of chicken at a time in bag to coat. Heat oil and butter in large skillet. Brown chicken. Remove chicken and drain fat from pan. Stir in soup and milk and then add chicken. Cover and simmer about 1 hour or until thickest pieces are tender.
Prepare dumplings by mixing the milk and Bisquick until it forms a soft dough. Drop dough by teaspoons onto hot chicken. Cook UNCOVERED for 10 minutes. Now COVER and book 10 additional minutes OR you can bake for 1 hour in 350 oven instead of stove-top skillet. Make sure to bake dumplings according to directions.




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