1 (2 to 3 pound) fryer, cooked, boned and cut into bite-size pieces
Dumplings: In large bowl, thoroughly stir together flour, salt, baking powder
and baking soda.
Combine milk, egg, sourdough starter and vegetable oil or melted shortening and
add to dry mixture all at once, stirring just until moist. Drop dough from tablespoon
into boiling water. Cover and simmer 15 minutes. Remove with slotted spoon. Drain
and place on top of cooked chicken.
Chicken: Over medium heat, add flour to shortening. Stir constantly while adding
milks, soup, water, salt, pepper and pimiento. Add chicken. Pour into a 3-quart
casserole and top with dumplings.
Bake, uncovered, at 350 degrees F for 10 minutes.
Serves 4 to 6.
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