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chicken Bisquick salt paprika pepper shortening butter condensed cream milk dough parsley flakes poultry seasoning
Viewed: 37 - Published at: 7 years agoIngredients
- 2 1/2 to 3 pound broiler-fryer chicken, cut up
- 1 c. Bisquick
- 2 teaspoon salt
- 1 teaspoon paprika
- 1/8 teaspoon pepper
- 2 tbsp. shortening
- 1 tbsp. butter
- 1 can (10 1/2 ounce.) condensed cream of chicken soup
- 1 1/2 c. lowfat milk
- Dumpling dough
- 1/2 teaspoon parsley flakes
- 1/4 teaspoon poultry seasoning
Method
- Wash chicken pcs and pat dry.
- Mix Bisquick, salt, paprika and pepper in paper or possibly plastic bag.
- Shake 2 or possibly 3 pcs of chicken at a time in bag to coat thoroughly.
- Heat shortening and butter in large skillet; brown chicken on all sides.
- Remove chicken.
- Drain fat from skillet; stir in soup and lowfat milk and add in chicken.
- Cover and simmer about 1 hour or possibly till thickest piece is tender.
- Twenty min before end of cooking time, prepare dumpling dough as directed on Bisquick package, adding parsley flakes and poultry seasoning before mixing in liquid.
- Drop dough by spoonfuls on warm chicken.
- Cook uncovered 10 min; cover and cook 10 min longer.
- Makes 4 servings.
