Chicken and Dumplings with Bisquick®

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.