Quick Chicken And Dumplings

• 4 cups chicken broth or 4 cups water
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 teaspoons chicken bouillon granules (omit if using broth)
• 1 teaspoon seasoned pepper
• 3 cups chopped cooked chicken
• 1 (7 1/2 ounce) can refrigerated buttermilk biscuits

1. Bring the first 4 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
2. Separate biscuits in half, forming 2 rounds; cut each round in half. Add chopped chicken to the boiling mixture and return to a boil. Then drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. Cover, reduce heat to low, and simmer. stirring occasionally 15-20 minutes.
3. NOTE: To lighten this dish: Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped cooked chicken breast halves.

chicken broth, cream of chicken soup, chicken bouillon granules, pepper, chicken, buttermilk

Taken from www.food.com/recipe/quick-chicken-and-dumplings-459718 (may not work)