Chicken & Dumplings
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
1/2 cup plain flour
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.
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