Chicken With Buttermilk Dumplings

• 1 (2 1/2 to 3 lb.) chicken
• 1 small onion
• 2 c. flour
• 1/2 tsp. soda
• 1/2 tsp. salt
• 1/4 c. shortening
• 1 egg, beaten
• 3/4 to 1 c. buttermilk
• 1 can cream of chicken soup
• 1 to 1 1/2 c. milk

1. Combine chicken, onion and enough water to cover in a large pan; cook until tender.
2. Remove chicken from broth, reserving broth.
3. Debone chicken.
4. Sift flour, soda and salt together into mixing bowl.
5. Cut in shortening.
6. Blend egg and buttermilk.
7. Stir enough buttermilk mixture to form dough.
8. Roll thin on lightly floured board.
9. Cut into short strips.
10. Combine chicken, soup and broth; bring to a rolling boil, stirring.
11. Drop in dumplings and cook until tender.
12. Add milk and bring to a boil.
13. Serve immediately.
14. Makes 8 servings.

chicken, onion, flour, soda, salt, shortening, egg, buttermilk, cream of chicken soup, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258244 (may not work)