Directions:
- Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces.
- Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat.
- Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat about 45 minutes or until chicken is tender.
- Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough.
- Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
- Serve with tossed salad and apple pandowdy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.75 Kcal (1921 kJ) | ||
| Calories from fat | 145.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.2g | 25% | |
|---|---|---|---|
| Cholesterol | 450.99mg | 150% | |
| Sodium | 1226.81mg | 51% | |
| Potassium | 501.51mg | 11% | |
| Total Carbs | 37.56g | 13% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 34.99g | 70% | |
| Vitamin C | 27.3mg | 46% | |
| Vitamin A | 5.1mg | 171% | |
| Iron | 12.6mg | 70% | |
| Calcium | 145.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 157.11 Kcal (658 kJ) | ||
| Calories from fat | 49.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 25% | |
|---|---|---|---|
| Cholesterol | 154.46mg | 150% | |
| Sodium | 420.16mg | 51% | |
| Potassium | 171.76mg | 11% | |
| Total Carbs | 12.86g | 13% | |
| Sugars | 2.32g | 27% | |
| Dietary Fiber | 0.43g | 5% | |
| Protein | 11.98g | 70% | |
| Vitamin C | 9.4mg | 46% | |
| Vitamin A | 1.8mg | 171% | |
| Iron | 4.3mg | 70% | |
| Calcium | 49.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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