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2 1/2 to 3 lb. cut up chicken
1/4 tsp. pepper
1 Tbsp. parsley flakes
1/2 tsp. salt
2/3 c. milk or half and half
1 tsp. paprika
2 c. buttermilk baking mix
2/3 c. milk
1 (10 oz.) condensed cream of
chicken soup

Arrange chicken in a 10-inch round baking dish, meatier
sides out. Sprinkle with parsley, paprika, salt and pepper.
Cover with wax paper. Microwave on Cook for 19 minutes. Drain
off juices. Combine soup and milk and pour over chicken.
Cover. Microwave on Cook for 6 minutes. Stir once.
Mix baking mix and milk together in a small bowl to form
a soft ball of dough. Drop dumplings all around edge of dish.
Microwave, uncovered, on Cook for 9 to 10 minutes or until
dumplings have risen and are light.

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