Chicken and dumplingsQuicker and better than
Mother used to make
My mother was a professional cook and very good at her trade. At home she occasionally made chicken and dumplings. As I remember them, the dumplings were fluffy balls of dough. Out of high school, I ran off to the military and that was the end of mother’s dumplings.
1 can cream of chicken soup
1 large already roasted chicken breast from your local grocery store
1 cup of self-rising flour
1 heaping table spoon of mayonnaise
1 can of mixed vegetables or an equivalent amount of
frozen vegetables (the frozen are better)
2) Add two soup cans of water and stir up.
3) Place in the oven at 350 degrees or over enough
coals to bring it up to temp. If using coals, also
put some on the lid. Bring it to a boil.
5) Mix the mayo and flour.
6) Add enough milk to form a dough.
7) Put the chicken and vegies in the boiling water.
8) Drop large spoons of dough into the boiling water. It should make five or six dumplings.
9) Cook for 25 minutes or so at 350 degrees;
after 15 or twenty minutes, turn the dumplings
over in the soup.