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Ingredients
- 2 to 4 boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 can milk
- 1/2 can water
- 1 can "1869" biscuits
Method
- Cut chicken into chunks.
- Boil.
- In a large sauce pan, add chicken, soup, milk and water.
- Heat to boiling point, stirring occasionally.
- Reduce heat to simmer.
- Pull apart biscuits into bite size pieces and add to soup mixture.
- Heat and stir until dumplings reach desired texture.