Chicken Easy Casserole
|Frying chicken||3 Pound, cut into pieces|
|Flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|For dumpling topping|
|All purpose flour||3⁄4 Cup (12 tbs) (Pillsbury Best)|
|Corn meal||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
Coat chicken with mixture of flour, salt, paprika and ginger.
Place skin side up in 13x9-inch baking pan.
Combine soup and water until well blended.
Pour over chicken in baking pan.
Bake uncovered at 350° for 1 hour.
Remove from oven, increase oven temperature to 400°.
Drop Dumpling Topping by tablespoonfuls between pieces of chicken.
Bake uncovered at 400° for 20 to 25 minutes.
Dumpling Topping: Combine flour, corn meal, sugar, baking powder, salt and ginger in mixing bowl.
Combine milk and eggs.
Add to dry ingredients; mix only until smooth.