Chicken and Dumpling Squares (using cream of chicken soup)
rec.food.cooking/Faye Killian (2000)

1 (3-pound) broiler-fryer chicken
3 quarts water
1 (10 3/4-ounce) can reduced-fat cream of chicken soup, undiluted
1 1/2 cups self-rising flour
1/2 teaspoon salt
1 teaspoon pepper

Combine chicken and water in a large Dutch oven or stockpot; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 11/2 hours.

Remove chicken from broth, and cool to touch. Skin and bone chicken; cut meat into bite-size pieces. Reserve 3/4 cup broth; stir chicken and soup into remaining broth. Bring to a boil over medium-high heat.

Combine flour, salt, and pepper; add reserved 3/4 cup broth, stirring with a fork until dry ingredients are moistened. Turn dough out onto a floured surface, and knead lightly 4 or 5 times.

Roll dough to 1/4-inch thickness; cut into 2-inch squares. Drop dough, one square at a time, into boiling broth mixture, stirring gently after each addition. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes or to desired consistency. Yield: 6 servings.