Virtual Sefer Another BC Chicken Fricasse with Dumplings recipe

This Chicken Fricasse with Dumplings recipe is from the Men's Favorites section of the Betty Crocker Recipe Card Library from the 1970s.
2 1/2 to 3 pound broiler-fryer chicken cut up
1 cup Bisquick baking mix
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
2 Tablespoons shortening
1 Tablespoon butter
1 can (10 1/2 ounces) cream of chicken soup
1 1/2 cups dumpling dough
1/2 teaspoon parsley flakes
1/4 teaspoon poultry seasoning
Wash chicken pieces and pat dry. Mis baking mix, 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 pieces are tender.
Twenty minutes before end of cooking time, prepare Dumpling dough as directed on baking mix package, adding parsley flakes and poultry seasoning before mixing in liquid. Drop dough by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 10 minutes longer. 4 servings.