Quick Chicken and Dumplings

• 4 cups water
• 3 cups cooked chicken, chopped
• 2 (10 3/4 ounce) cans cream of chicken soup, undiluted
• 2 teaspoons chicken bouillon granules
• 1 teaspoon seasoned pepper
• 2 12 ounces refrigerated buttermilk biscuits

1. Bring the first 5 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.
3. Drop biscuit pieces, 1 at a time, into boiling mixture, stir gently.
4. Cover, reduce heat to low, and simmer, stirring occasionally, 15-20 minutes.

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

Taken from www.food.com/recipe/quick-chicken-and-dumplings-132938 (may not work)