1 lb. chicken
1/2 stick butter
1 med. onion
2 c. chicken bouillon soup
1 can cream of mushroom soup
1 can cream of celery soup

DUMPLINGS:

4 c. flour
3 eggs
1 1/4 c. milk

Brown chicken in 1/2 stick butter. Also saute the onions in butter. Add the chicken bouillon soup. Let simmer 1 hour. Add cream of mushroom and cream of celery soups. Heat.

Mix dumpling ingredients together. Drop by tsp. into salted boiling water. They are done when they float. Serve chicken over dumplings.