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
  • Alternate dumpling:
  • 1/2 cup plain flour
  • 1 egg
  • 1 tsp. salt
  • 2 tbs canola oil
  1. Boil chicken in water. Remove from broth & debone. If more broth is needed, add a can of chicken broth.
  2. Add soups, milk, salt & pepper to chicken mixture.
  3. Put flour in a bowl.
  4. Make a hole in center of flour.
  5. Add enough water to flour to make a stiff dough. Roll out thin & cut into strips.
  6. Bring the chicken mixture to a boil & add the dumpling strips to the boiling mixture.
  7. Cook over low heat until hot.
  8. For a really quick dumpling, you can use canned biscuits.
  9. Pinch the biscuits into four pieces & drop into boiling chicken mixture.
  10. Alternate dumpling:
  11. 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