Chicken and Dumplings with Bisquick Recipe

Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers 5 to 7 minutes per side. Remove chicken and let cool about 5 minutes. Shred or cut into small pieces and set aside.

Place bacon in a medium skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon slices on paper towels reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly about 5 minutes; crumble and set aside.

Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes carrots celery red onion and garlic in the pot over medium heat until onion is soft and transparent about 5 minutes. Stir in chicken reserved bacon grease broth 1 cup milk mushroom soup corn paprika salt and pepper. Reduce heat and let stew simmer for 20 minutes.

Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook uncovered for 10 minutes. Cover and continue to cook until dumplings are set about 10 minutes more. Serve stew with a garnish of crumbled bacon.