1 (12 oz.) pkg. egg dumplings
1 med. green pepper, chopped
1 med. onion, chopped
2 tbsp. butter
2 cans cream of chicken soup
2 c. chicken broth
1 tsp. salt
1/2 tsp. tarragon leaves
1/4 tsp. pepper
3 c. cooked chicken, chopped
1/4 c. buttered bread crumbs

Add egg dumplings to 2 quarts of boiling water, add 1 teaspoon salt. Boil 8-10 minutes or until tender, stir occasionally, drain well. Cook green pepper and onions in butter until tender, do not brown. Add soup, broth, salt, tarragon, and pepper. Simmer 10 minutes.

Combine dumplings, sauce and chicken. Pour into a 3-quart casserole. Top with bread crumbs. Bake in a 350 degree oven for 30 to 40 minutes.