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Chicken and Dumplings
1 3/4 c Buttermilk baking mix
2 1/4 lb Frying chickens; cut up
1 tb Plus 1 tsp. vegetable oil
7 oz Condensed cream of chicken soup
3/4 c Plus 1 Tbs. water
2 Carrots; sliced
3/4 Onion; sliced
1/4 c Plus 3 Tbs. milk
Combine 1/4 cup plus 3 Tbs. baking mix and salt and pepper to taste in a shallow bowl. Coat chicken with mixture. Heat oil in a Dutch oven over medium high heat. Sauté chicken, in batches if necessary, until browned on all sides. Remove chicken and discard fat. Stir soup, water, carrots and onion into Dutch oven. Place chicken, skin sides up, on soup mixture. Cover and bring to a boil. Reduce heat to low and simmer 40 minutes. Combine remaining baking mix and milk in a bowl until a soft dough forms. Drop dough by spoonfuls into simmering mixture. Simmer uncovered 10 minutes. Cover and simmer 10 minutes more.
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