Boil chicken. Reserve broth and debone chicken.
With a pastry blender, blend flour, baking powder, salt, pepper and Crisco. Add milk. Roll out on floured board. Cut into 3 inch strips. Bring chicken stock and cream of chicken soup to a rolling boil. Add a few dumplings at a time so broth continues to boil. Turn down heat to simmer and cook with lid for 40 minutes.
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|Serving Size: 1 Serving (589g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 662 (57%)|
|Amt Per Serving||% DV|
|Total Fat 73.5g||98 %|
|Saturated Fat 22.7g||114 %|
|Monounsaturated Fat 26.2g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 273.4mg||84 %|
|Sodium 1492.7mg||51 %|
|Potassium 733.8mg||19 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 42.9g|
|Protein 71.9g||103 %|
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Calories per serving: 1152
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