1 1/2 to 2 c. cooked chicken, diced or chunks
1 c. sliced mushrooms
1 c. chicken stock
1 c. milk
4 tbsp. shortening
1 tsp. salt
4 tbsp. flour

Melt shortening in Dutch oven and blend in flour and salt. Add milk and chicken stock. Cook over low heat until smooth and thickened. Stir in chicken and mushrooms. Blend.

DUMPLINGS:

1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. melted shortening
1/2 c. milk

Make dumplings combining dry ingredients with shortening and milk. Mix enough to moisten. Drop by teaspoon into chicken mixture. Cover, cook for 15 minutes. (Do not peek.)