Ingredients

• 2 tablespoons clarified butter
• 1 pound skinless , boneless chicken thighs
• 4 slices bacon
• 5 news potatoes , chopped
• 2 carrots , chopped
• 2 stalks celery , chopped
• 0.5 reds onion , finely chopped
• 2 cloves garlic , finely chopped
• 1 cup chicken broth
• 1 cup 2% milk
• 1 , 10.75 ounce
• ½ , 10 ounce
• 0.25 teaspoons smoked paprika
• salt and ground black pepper to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 Scrape chicken drippings from 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, milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
4. 4 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.

Nutrition per serving