Ingredients
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1 cup Bisquick baking mix
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2 teaspoons salt
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1 teaspoon paprika
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1/8 teaspoon pepper
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3 lbs broiler-fryer chickens, cut up
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2 tablespoons shortening
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1 tablespoon butter
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1 (10 1/2 ounce) can condensed cream of chicken soup
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1 1/2 cups milk
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2 cups Bisquick baking mix
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2/3 cup milk
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1/2 teaspoon parsley flakes
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1/4 teaspoon poultry seasoning
Instructions
- Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces.
- Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat.
- Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat about 45 minutes or until chicken is tender.
- Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough.
- Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
- Serve with tossed salad and apple pandowdy.