Food Friday: Chicken & Dumplings

I first discovered this recipe when searching for comfort food last year. It was a cold day and my husband was wanting something like this but he did not like any of the recipes I had on hand. Since then it has become a staple in our winter menus and he even had me make a big batch to send to work with him one day. When cooking for just the three of us, I cut this recipe in half but still use the full can of biscuits as we like a lot of dumplings.

Caroline's Quick Chicken and Dumplings
From RecipeZaar - Recipe #50495

Ingredients

• 4 cups water
• 3 cups chopped cooked chicken
• 2 cans cream of chicken soup, undiluted
• 2 teaspoons chicken bouillon granules
• 1 teaspoon seasoned pepper
• 1 (7 1/2 ounce) can refrigerated buttermilk biscuits

Directions

1. In a large pot, bring first 5 ingredients to a boil over medium-high heat; stir often.

2. Separate each biscuit in half, making 2 rounds per biscuit.

3. Cut each round in half.

4. Drop biscuit pieces, 1 at a time, into boiling broth mixture; stir.

5. Place cover on pot, turn heat to low, and simmer, stirring occasionally for 15 to 30 minutes or until dumplings are desired doneness.