Boil chicken with 1 can cream of chicken soup and can water for 1 hour. Add more water.

1 c. sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. salad oil

Sift flour, baking powder and salt into bowl. Combine milk and salad oil; add all at once to dry ingredients, stirring just until moistened.

Drop from tablespoon atop bubbling chicken mixture. Cover tightly, let mixture return to boiling. Reduce heat (don't lift cover); simmer 12-15 minutes. Makes 10.