2 lb. chicken, skinned
Butter (optional)
2 cans cream of chicken soup
1 c. evaporated milk
2 cans biscuits
Whole milk

Cook chicken until done, then separate to make small pieces. Pour whole milk in chicken until slightly thickened; add butter for taste. Then add cream of chicken soup; cook 10 minutes. Then use biscuits as dumplings. Cook until done. Add evaporated milk. Cook on medium heat. Makes about 8 servings.