1 (16 oz.) pkg. Creamette dumplings
3 to 4 lbs. chicken, cut up
2 c. chicken broth
1 med. onion, chopped
1 med. green pepper, chopped
2 tbsp. butter
2 cans cream of mushroom soup
1 tsp. salt
1/8 tsp. pepper
Paprika

Prepare dumplings according to package directions. Drain and chill in cold water for 5 minutes. Boil chicken in water until tender-about 1 1/2 hours. Reserve 2 cups chicken broth. Remove chicken from bones in large pieces. Saute onion and green pepper in butter until tender. Combine chicken, reserved broth, onion, green pepper, soup, salt and pepper. Drain dumplings and add to chicken mixture. Pour into two 2-quart casseroles. Bake at 350 degrees for 30 minutes. Garnish with paprika.