• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 fryer, boiled & deboned
  • 1 can cream of mushrooom soup
  • 1 can cream of chicken soup
  • 1 can pet milk
  • 3 c water (or to cover chicken)
  • 4 cups self rising flour
  • salt & pepper to taste
  • Alternate dumpling:
  • 1/2 cup plain flour
  • 1 egg
  • 1 tsp. salt
  • 2 tbs canola oil


  • Boil chicken in water. Remove from broth & debone. If more broth is needed, add a can of chicken broth.
  • Add soups, milk, salt & pepper to chicken mixture.
  • Put flour in a bowl.
  • Make a hole in center of flour.
  • Add enough water to flour to make a stiff dough. Roll out thin & cut into strips.
  • Bring the chicken mixture to a boil & add the dumpling strips to the boiling mixture.
  • Cook over low heat until hot.
  • For a really quick dumpling, you can use canned biscuits.
  • Pinch the biscuits into four pieces & drop into boiling chicken mixture.
  • Alternate dumpling:
  • Mix the above ingredients with enough cooled chicken broth or cold water to moisten flour until it is right consistency to knead. Knead & roll out on waxed paper as thin as possible & cut into strips. Drop into boiling chicken broth. Cook until done

Categories: Main Dish  Poultry 
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