Savory, soul-satisfying, slow-simmering chicken and dumplings, made quick and easy with cream of chicken soup and all-purpose baking mix.
Ingredients
- vegetable shortening: 3 Tbsp
- all-purpose baking mix: 1 cup
- salt: 2 tsp
- paprika: 1 tsp
- ground black pepper: 0.125 tsp
- ½ pounds bone-in chicken parts: 2 piece
- cream of chicken soup, undiluted: 2 cans (10.5 ounce cans)
- milk: 3 cups
- all-purpose baking mix: 2 cups
- milk: 0.66667 cup
- parsley: 0.5 tsp (dried)
- poultry seasoning: 0.25 tsp
Metric Conversion
Stages of cooking
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Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
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Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
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Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.
