4 lg. chicken breasts
4 med. potatoes
1 lg. onion
1 stick butter
2 tbsp. chicken bouillon
1 c. evaporated milk
1 tsp. salt
2 c. flour
3/4 c. buttermilk
1/4 c. Crisco

Stew chicken until tender in about 3 quarts of water and 1 teaspoon salt. When chicken is tender, remove it from broth and let it cool. Let broth continue to simmer.

While chicken is cooling, peel and dice potatoes and onions. Add these to the broth and boil gently. Add bouillon and butter. Remove bones from chicken. Add chicken to broth.

While chicken and vegetables are cooking mix flour, buttermilk and Crisco into stiff dough. Roll out dough very thin and cut into 1/2 x 2 inch strips. Drop these slowly in with the chicken. When broth is covered with layer of dough, let cook for about 2 minutes. Stir gently and add another layer. Repeat until all dough is used. Add evaporated milk and let the dumplings simmer for about 20 minutes. If dumplings are too thick, add water.