Categories: Chicken, Main Dish

Ingredients

• 4 cups water
• 3 cups chopped cooked chicken
• 2 cans cream of chicken soup, undiluted
• 2 teaspoons chicken bouillon granules
• 1 teaspoon seasoned pepper
• 1 (7 1/2 ounce) cans refrigerated buttermilk biscuits

Directions

1. In a large pot, bring first 5 ingredients to a boil over medium-high heat; stir often.

2. Separate each biscuit in half, making 2 rounds per biscuit.

3. Cut each round in half.

4. Drop biscuit pieces, 1 at a time, into boiling broth mixture; stir.

5. Place cover on pot, turn heat to low, and simmer, stirring occasionally for 15 to 30 minutes or until dumplings are desired doneness.

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