Ham and Potato Chip Dumplings

1 can cream of chicken soup (10 ½ ounce size)
1/2 cup water
1 tablespoon onion flakes
1 can (1 pound) small green lima beans (drained)
1 jar (2 ounces) slice pimiento, drained (about 3 tablespoons)
1 can (12 ounces) chopped ham (1 1/2 to 2 cups ham cubed)
Potato Chip Dumplings (see below)
1/2 crushed potato chips

Preheat the oven to 425 degrees. Blend the soup and onion flakes in a greased 2 quart casserole. Stir in the lima beans, pimiento and cubed ham. Bake uncovered for 20 to 25 minutes. Remove from the oven and spoon 7 or 8 dumplings over the hot mixture. Take the crushed potato chips and sprinkle over the top. Bake for another 20 to 25 minutes. Serves 4 to 6.

Potato Chip Dumplings

1 cup flour
2 tablespoons baking powder (use the type with no aluminum)
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil

In a bowl mix the flour, baking powder and salt, use a fork. Add the milk and oil all at once and stir until well blended.