Chicken and Dumplings

For me I just think of something and expand upon it.
I am sure it is the same with many cooks out there.
I spent a lot of my life being an eyeball & to taste cook.
I start with a basic recipe and then I expand upon them.
Most the time it can be a wonderful thing.
However upon ocassion I do get a flop.
This is not that! A delicious tasting meal to perfection.
Recipes coming soon:)

Rosann P. recipe:
1 FRYER, CUT UP
1 C. BISQUICK BAKING MIX
2 TSP. SALT
1 TSP. PAPRIKA
1/8 TSP. PEPER
2 TBS. SHORTENING
1 TBS. BUTTER
1 CAN CREAM OF CHICKEN OR MUSHROOM SOUP
1 1/2 C. MILK

DUMPLING DOUGH:
1/2 TSP. POULTRY SEASONING
1/2 TSP. PARSLEY FLAKES
2 C. BISQUICK
2/3 C. MILK

Wash chicken pieces and pat dry.
Mix baking mix, salt, paprika and pepper into zip lock bag.
Shake 2 - 3 pieces of chicken at a time in bag to coat thoroughly.
Melt shortening & butter in a large skillet: Brown Chicken.
Remove chicken & drain fat from skillet.
Stir in soup and milk and add chicken.
Cover and simmer 1 hour or until thickest pieces are tender.
20 minutes before end of cook time,
Prepare dumpling dough as directed.
Add parsley flakes and poultry seasoning.
mix together and add liquid to the mix.
Drop dough onto hot chicken.
Check dumplings in 10 minutes.
depending on size could take longer.