Jessie's Chicken and Dumplings

• 3 -4 large boneless skinless chicken breasts
• 2 cups water
• 2 cups chicken stock or 2 cups chicken broth
• 1 cup milk
• 1 large onion, chopped (or cut to liking)
• 2 (14 1/2 ounce) cans mixed vegetables (potatoes, corn, carrots, green beans, peas)
• salt and pepper
• dumplings
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 13 cup vegetable shortening (Crisco)
• 1 egg, beaten
• 12 cup milk

1. Boil chicken breasts in a large pot of water until cooked thoroughly.
2. While chicken is cooking, prepare dumplings.
3. Save 2 cups of chicken water and drain the rest.
4. Remove chicken and cut up chicken into pieces.
5. Add 2 cups of chicken broth/stock.
6. Leave water and broth in pot on low setting.
7. (If you think you may need more, save more than 2 cups of water that chicken was cooked in).
8. DUMPLINGS: In a large bowl, mix flour, baking powder, salt, and shortening with a fork.
9. Add 1/2 cup milk; mix to forn dough.
10. Roll dough to a 1/4 inch thickness on floured surface.
11. Cut into 4 inch strips with sharp knife.
12. Drop dumplings into simmering chicken broth.
13. Simmer until dumplings are done.
14. Add chicken, vegetables (drained) and milk to dumplings.
15. Add salt and pepper to taste.
16. Cook slowly for 10 minutes or until thickness/liking.

water, chicken, milk, onion, mixed vegetables, salt, dumplings, flour, baking powder, salt, vegetable shortening, egg, milk

Taken from www.food.com/recipe/jessies-chicken-and-dumplings-324733 (may not work)