Boil chicken breasts. Add salt and black pepper. Remove chicken and add chicken bouillon cubes to liquid.
In medium bowl, add flour; make well in the middle of flour. Add approximately 1/2 cup Crisco. Add milk and work into the circle, careful not to overwork the dough. Pinch small balls and drop into simmering broth. Cook slowly; shake to cover with broth. Do not stir. Chop chicken into cubes as dumplings become light and fluffy, remove from broth and add more. I layer the chicken and the dumplings and continue until large Pyrex dish is full.
This has been a family favorite for years; easy and great for a large family. I do not measure the flour, milk or Crisco. After making it for years, you just know when it's right. Very simple and very good.
Courtesy of Cherie Martin