Chicken Fricassee And Dumplings (Lighter Version)

1. 1

   Combine 1 cup Bisquick, salt, pepper, and paprika in a gallon-size ziplock bag. Add chicken pieces, seal, and shake to coat.

2. 2

   In a very large, deep skillet or saute pan (one that has a lid), heat about 1/4-inch oil over medium-high heat. Add chicken pieces and cook until golden brown, turning at least once. Remove chicken to a paper-towel lined dish.

3. 3

   Drain fat from skillet. Add soup to skillet and gradually stir in 1 1/2 cups milk until smooth. Replace chicken, cover skillet, and bring just to boiling. Reduce heat and simmer gently over low heat for 45 minutes or until chicken is tender.

4. 4

   Blend together 2 cups Bisquick, 2/3 cup milk, parsley, and poultry seasoning.

5. 5

   Remove lid and drop dough by spoonfuls onto hot gravy (try not to overlap spoonfuls of dough).

6. 6

   Cook uncovered for about 10 minutes, or until top of dumplings looks set (not wet and doughy). Replace lid and cook an additional 10 minutes or until dumplings are cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.