2 1/2 to 2 pounds chicken breasts, boiled
3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup milk
1 can cream of chicken soup
Boil chicken until done, remove from bones. Reserve broth, set aside. Add can of cream of chicken soup. Mix dry ingredients for dumplings, beat in egg and milk. Roll out thin. Cut in squares and add to chicken broth. Cook 15 minutes covered on low heat. Add chicken last 5 minutes of cooking time.
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