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Chicken and Dumplings
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| * Exported from MasterCook * Chicken and Dumplings Recipe By :MOM Serving Size : 4 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- | |
| 2 1/2 lb. | broiler-fryer chicken, cut up (2 1/2 to 3) |
| 1 c. | Bisquick |
| 2 tsp. | salt |
| 1 tsp. | paprika |
| 1/8 tsp. | pepper |
| 2 tbsp. | shortening |
| 1 tbsp. | butter |
| 1 can | condensed cream of chicken soup, (10 1/2 oz.) |
| 1 1/2 c. | milk |
| Dumpling dough | |
| 1/2 tsp. | parsley flakes |
| 1/4 tsp. | poultry seasoning |
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.
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.
Twenty minutes 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 hot chicken. Cook uncovered 10 minutes; cover and cook 10 minutes longer.
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Per Serving (excluding unknown items): 199 Calories; 16g Fat (71.9% calories from fat); 5g Protein; 9g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 1633mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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