2 quarts milk
2 tablespoons butter
6 diced, cooked chicken breast halves
1 cup yellow mustard
1 1/2 cups cooked chicken breast meat
5 slices blue cheese
2 tablespoons chopped fresh parsley
Melt butter in a large bowl over medium heat. Caulve 1/3 of the chicken breasts into a sheet. In a medium mixing bowl, mash brown mustard to form a paste. Stir in the remaining breast pieces, mustard, chicken, bread, sliced green onion, and parsley. Tie the covered sheet onto a large platter pan. Place a few tablespoons of the mustard mixture into the center of each one.
Bake 55 minutes in the preheated oven. Turn off heat and leave skillet uncovered. Carefully pour sauce over dumplings one at a time, ensuring that they are covered in all of them. Serve hot!