Kin to Chicken and Dumplins

The Record’s “Recipe of the Week”:
Kin to Chicken and Dumplins by Naoma Williams

5 to 6 pieces of boneless chicken breast, boiled until tender (reserve cooking liquid)
1 can cream of chicken soup
2 cups chicken broth (from reserved cooking liquid)
1 stick melted butter
1 cup buttermilk
1 cup flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. black pepper

Cube the cooked chicken and place in a greased casserole dish. Combine the cream of chicken soup and chicken broth. Pour over the chicken.

Combine the melted butter, buttermilk, flour, baking powder, salt, and black pepper. Pour over the chicken and soup to make a crust. Pour slowly and to cover the chicken.

Bake at 425° for 30 minutes or until the top is brown.