Baked Chicken 'N Dumplings - cooking recipe

Ingredients

2 chickens
1 stick margarine
1 (13 oz.) can evaporated milk
salt and pepper to taste
2 cans cream of chicken soup
3 or 4 lb. self-rising flour
1 Tbsp. Crisco shortening
chicken broth from boiled chicken

Preparation

Cut chicken in quarters. Boil in large pot, covering chicken with water. Add salt and pepper. Boil until tender and well cooked. Remove chicken to cool on large cookie sheet. Place broth in large roaster pan and continue to simmer while chicken cools. Add margarine, soup and enough water to fill roaster pan about half full. Taste to see if seasoned enough. Add chicken (picked off bone). Add evaporated milk just before you begin to add dumplings.