Recipe(tried): Chicken and Dumplings (called sliders)

My DH and I are leaving for Nebraska (our annual corn trip) on Saturday, so I was try to keep meal simple this week BUT, after reading all the comments on Dumplings I just HAD to make some! To answer Jeanne/FL about rolled dumpling, up north here they are called sliders, rolled out very thin. Seldom do you see drop dumplings around here. This recipe can be done the day before then drop right before serving. I cut mine out with a pizza cutter, then layer in a 13x9 pan with wax paper between each layer. I flour each layer in between.

Chicken and Dumplings

4 chicken breasts, cooked and diced
3 quarts broth (I use a Dutch oven 3/4 full)
3 1/2 cups flour
1/2 tsp. baking powder, heaping
1 cup milk
1/2 cup solid shortening (Crisco)
2 eggs
1/2 tsp. salt

Cut shortening into flour; add rest of ingredients. Mix well, roll out to 1/4-inch, cut int 2-inch squares and drop into boiling broth. Add cooked chicken. Dumplings will sink to the bottom when they are done. To freeze, after cutting out lay flat on a cookie sheet and freeze. When frozen, store in a Ziplock bag until ready to use.