6 1/2 c ups Water Divided



4 (8 Oz.) Chicken Breast Halves

1 1/2 c Sliced Mushrooms

3/4 cup Diced Carrots

2 tb Chopped Onion

3/4 ts Poultry Seasoning

1/2 ts Salt

1/2 ts Pepper

1 ts Lemon Juice

4 Drops Hot Sauce

1 cloves Garlic Minced

1 1/4 cups + 2 T. Flour, Divided

1 ts Baking Powder

1/2 cup Skim Milk

Preparation:

Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic.

Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened.

Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender