QUICK AND EASY CHICKEN AND DUMPLINGS
1 – 32 oz carton of Chicken Broth
cooked chicken, shredded
2 cans refrigerated biscuits
1 can Cream of Chicken Soup
pepper, to taste
Heat chicken broth in a pot on medium-high heat and cook until gently boiling.
Quarter biscuits and place in chicken broth. Stir well.
Add cream of chicken soup and stir.
Put a small layer of pepper over the dumplings.
Stir well and let simmer for 5-10 minutes.