Simple Creamy Chicken and Dumplings

• 2 can refrigerator biscuits, cut into 1/4s
• 2 tbsp flour, to roll biscuits in.
• 3 each chicken breasts, boneless and skinless
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 1/2 can water
• 1 ground black pepper, to taste

1. Cut up your chicken breasts into bite sized chunks.
2. Saute chicken in a large dutch oven until no longer pink.
3. Add both cans of water, and both cans of soup to the chicken.
4. Season with pepper to your tastes.
5. Let come to a medium boil.
6. Cut each biscuit in quarters.
7. Should yield 4 dumplings per biscuit.
8. Roll each dumpling in just enough flour to make not sticky.
9. Shake off excess.
10. Slowly drop dumplings into soup mixture and let puff up.
11. Stir gently to keep from sticking, and slightly push to keep covered in soup.
12. Let cook for 20 minutes, until dumplings are nicely cooked and soup has thickened.
13. Serve immediately and enjoy!

refrigerator biscuits, flour, chicken breasts, cream of chicken soup, cream of mushroom soup, water, ground black pepper

Taken from cookpad.com/us/recipes/347758-simple-creamy-chicken-and-dumplings (may not work)