Cook a 2 1/2-3 pounds chicken in water until done. Reserve 3/4 cup of broth (freeze remainder for other recipes). Cool chicken, debone and cut up. Put chicken back in the pan, I use a Dutch oven.

3/4 c. broth
1 can cream of chicken soup
1 can cream of celery soup
3/4 c. milk
1 sm. onion, chopped
1/8 tsp. garlic powder
1/2 tsp. sage
1/4 tsp. pepper

Stir well. Heat until mixture bubbles. Mix one recipe of dumpling batter. Drop batter by heaping teaspoonfuls onto chicken mixture. Dumplings rise, so space them. Cover (leave covered all of cooking time). Cook 10 minutes - can be turned down lower, but make sure it is bubbling constantly. If turned up on High, it will stick to the pan. to serve, spoon meat mixture over dumplings.