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3 lb. fryer, cut up
salt and pepper
1 (10 3/4 oz.) can cream of
chicken soup
1 c. milk

Parsley Dumplings:
2 c. buttermilk baking mix
2/3 c. milk
2 tsp. parsley flakes
1/4 tsp. poultry seasoning

Arrange chicken skin side up, meatiest part to outside
edge, in 12 x 7 1/2 x 2-inch baking dish. Sprinkle with salt,
pepper and paprika. Cover with waxed paper and microwave on
High (100% ) 10 minutes. Skim off fat if necessary. Mix soup
and milk; spoon over chicken. Rotate baking dish 1/2 turn.
Cover with waxed paper and microwave on High until thickest
parts of chicken are done (8 to 12 minutes). Prepare dump-
lings. Drop by spoonfuls around edge of dish. Microwave
uncovered on High 3 minutes; rotating baking dish 1/2 turn.
Microwave 3 to 4 minutes longer until dumplings are no longer

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