Chicken Fricassee With Herb Dumplings |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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An easy, thrifty recipe using Bisquick that I found in a little booklet I forgot I had. It's titled Strictly Thrifty Menus from Betty Crocker. I'm putting them all on here for safe keeping. Ingredients:
1 cup bisquick baking mix |
2 teaspoons salt |
1 teaspoon paprika |
1/8 teaspoon pepper |
3 lbs broiler-fryer chickens, cut up |
2 tablespoons shortening |
1 tablespoon butter |
1 (10 1/2 ounce) can condensed cream of chicken soup |
1 1/2 cups milk |
2 cups bisquick baking mix |
2/3 cup milk |
1/2 teaspoon parsley flakes |
1/4 teaspoon poultry seasoning |
Directions:
1. Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces.
2. Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat.
3. 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.
4. Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough.
5. Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
6. Serve with tossed salad and apple pandowdy.
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