CHICKEN FRICASSEE
Ingredients:
2 1/2 to 3 lb. stewing chicken , cut up
1 c. Bisquick baking mix
1 tsp. paprika
1/8 tsp. pepper
2 tbsp. shortening
1 tbsp. butter
1 can (10 1/2 oz.) condensed cream of chicken soup
1 1/2 c. milk

Preparation:

1. Wash chicken pieces and pat dry. Mix Bisquick, 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.
2. Remove chicken. Drain fat from skillet; stir in soup and milk and add chicken. Cover and simmer about 1 hour or until thickest piece is tender.
3. Twenty minutes before end of cooking time, prepare dumplings:

BISQUICK DUMPLINGS
Ingredients:
2 cups Bisquick
3/4 cup milk
1 tsp. poultry seasoning
1 tsp. parsley flakes

Preparation:
Mix Bisquick and milk thoroughly with fork. Add seasoning and parsley flakes. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat 10 minutes. Then cover and continue cooking 10 minutes longer. Liquid should just bubble gently.

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