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Chicken and Dumplings

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1 fryer (boiled and boned)
3 cups water (or to cover chicken)
1 can cream of mushroom soup
2 teaspoons sugar
1 can cream of chicken soup
4 cups self rising flour
1 can Pet milk
salt and pepper to taste


Boil chicken in water. Remove chicken from broth and bone. If more broth is needed, add a can of chicken broth. Add soups, pet milk, sugar, salt and 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 and cut into strips. Bring the chicken mixture to a boil and add the dumpling strips to the boiling mixture. Cook over low heat for 3 to 5 minutes or until dumplings are done. Add back the boned chicken and heat until hot. For a really quick dumpling, you can use canned biscuits. Pinch the biscuits into four pieces and drop into boiling chicken mixture.

Alternate Dumpling Ingredients:

cup flour
1 teaspoon salt
1 egg
2 tablespoons canola oil


Mix the above ingredients with enough cooled chicken broth or cold water to moisten flour until it is the right consistency to knead. Knead and roll out on waxed paper as thin as possible and cut into strips. Drop into boiling chicken broth. Cook until done.

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