CHICKEN AND DUMPLINGS

16 oz. pkg. Creamette Dumplings
3-4 lbs. chicken, cut up
2 cups chicken broth
1 med. onion, chopped
1 med. green pepper, chopped
2 T. butter or margarine
2 cans cream of mushroom soup
1 t. salt
1/8 t. pepper

Prepare Dumplings according to directions. Drain and chill in cold water for 5 minutes. Boil chicken in water until tender, about 1 1/2 hours. Reserve 2 cups chicken broth. Remove chicken from bones in large pieces. Saute onion and green pepper in butter until tender. Combine chicken, broth, onion, green pepper, soup, salt and pepper. Drain dumplings and add to chicken mixture. Pour into two 2 qt. casserole dishes. Bake at 350 degrees for 30 minutes. Reserve one casserole for later use if desired. 12 servings.