Chicken and Dumplings

• 1 whole Chicken (about 4 Pounds)
• 2 cans (10 Oz. Size) Cream Of Chicken Soup (Substitute 1 Can Cream Of Celery If You Prefer)
• 2 Tablespoons Butter
• 3 cubes Chicken Bouillon
• 1 teaspoon Garlic Salt (optional)
• 3 cans (8 Oz. Size) Buttermilk Biscuits

1. Place the chicken in a large Dutch oven and cover with water.
2. Boil chicken on the stovetop until 180 degrees in the center of the breast, about 90-120 minutes.
3. Cooking times will vary based on the type of pot you use and the size of your chicken.
4. While chicken is cooking, prepare the biscuits by cutting each of them into thirds.
5. When chicken is done, remove from pot and set aside to cool, saving the water in the pot.
6. Skim off any foam from the surface.
7. Make sure you have plenty of water left, add more to make it about 3/4 full.
8. Bring to a boil and add the cans of soup, butter, bouillon cubes, and garlic salt.
9. Stir well.
10. Over medium heat, begin adding the biscuit pieces/dumplings.
11. After adding all the biscuits, stir gently and only occasionally as to not disrupt the dumplings.
12. These will need to cook for about 30-45 minutes.
13. After you drop in all your dumplings, return to your chicken and tear it into bite size pieces.
14. Place the chicken pieces back into the pot while the dumplings are cooking.

chicken, cream of chicken soup, butter, chicken bouillon, garlic, buttermilk

Taken from tastykitchen.com/recipes/main-courses/chicken-and-dumplings-3/ (may not work)