Chicken and Dumplings

• 3 large boneless skinless chicken breasts
• 1 (26 ounce) can Campbell's Cream of Chicken Soup (family size)
• 4 (12 ounce) cans buttermilk biscuits
• salt

1. Boil chicken breasts in salted water.
2. When done remove chicken and save the broth.
3. Tear chicken into small pieces and place in a bowl.
4. Add Campbell's Cream of Chicken soup into the broth and bring to a boil.
5. Stirring to make smooth.
6. Slowly add chicken to mixture.
7. Blend together.
8. Tear apart biscuits into smaller pieces and add to broth and soup mixture.
9. Cook over medium to medium high heat for about 15 to 20 minutes.
10. If the broth seems too thin you can add cornstarch to thicken.
11. Should end up creamy and thick.
12. Remove from heat, let sit about 5 minutes and serve.

chicken breasts, campbells cream, buttermilk biscuits, salt

Taken from www.food.com/recipe/chicken-and-dumplings-468759 (may not work)