Ingredients

The following ingredients have 4 Servings
  • 3 or 4 chicken breasts
  • 32 oz chicken broth (feel free to use water with bouillon cubes added)
  • 1 can cream of chicken soup
  • 1 can Pilsbury layers biscuits (10 individual)
  • salt and pepper to taste
  • flour

Instruction

  • Cook chicken breasts in approx. 4 c. of water until fork-tender, about 45 minutes.
  • Place broth in a medium to large-sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste.
  • Pull biscuits apart into three layers. Dip each layer into the flour and then tear each layer into three pieces and drop into gently boiling broth mixture.
  • Do not stir biscuits a lot or they will cook up. Only gently push dumplings down into broth as they float to the top. Cook for about ten minutes after the last dumplings are added.
  • Tear up the chicken and add it to the broth mixture. Turn to low until ready to serve.