CHICKEN MIXTURE:

2 broiler-fryer chickens (3 lbs. each, rinsed)
6 c. boiling water
1 tbsp. salt
1 med. onion, sliced
1 1/2 c. celery, cut into 1/2 inch pieces
3/4 c. carrot, cut into 1/2 inch pieces
2 c. cold water
3/4 c. flour

DUMPLINGS:

2 (12 oz.) pkg. frozen shredded hash brown potatoes, thawed
1 c. sharp cheddar cheese, shredded (about 4 oz.)
2/3 c. flour
2 tsp. salt
1/4 tsp. pepper
2 eggs, slightly beaten

Put chicken, boiling water and salt into a saucepan. Bring to boiling; reduce heat. Simmer covered 2 to 3 hours or until tender.

Remove chicken from bones, leaving in large pieces. Set aside. Skim fat from broth; measure broth and add enough water to make 4 cups. Return to saucepan and add vegetables; cover and simmer until vegetables are tender, 15 to 20 minutes.

Add cold water to flour, stirring until well blended. Gradually add water and flour mixture to hot vegetables in saucepan, stirring constantly. Bring to boiling; simmer 3 minutes, stirring constantly. Return chicken to mixture; heat thoroughly.

Meanwhile, for dumplings, turn hash brown potatoes into a bowl and separate with a fork. Add cheese, flour, salt, pepper and eggs and mix with fork.

Put half of hot chicken mixture into each of two 13 x 9 inch baking dishes or into one 15 x 9 inch roaster. Drop dumpling mixture by tablespoonfuls onto hot chicken mixture. Cover dishes with foil.

Bake at 350 degrees for 30 minutes, or until dumplings are done. Sprinkle with snipped parsley before serving. Makes about 12 servings.