RECIPE FROM "SANDY'S
Quick Chicken and Dumplings
4 cups water
3 cups cooked chicken
2 (10-3/4-ounce) cans cream of chicken soup, undiluted
2 teaspoons chicken bouillon granules
1 teaspoon seasoned pepper
1 (7.7-ounce) can refrigerated buttermilk biscuits*
Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
Separate biscuits in half, forming 2 rounds; cut each round in half. Drop biscuit pieces, 1 at a time, into boiling mixture and stir gently. Cover, reduce heat to low and simmer, stirring occasionally, for 15 to 20 minutes.
Note: If you want to lighten your calorie intake, use reduced-sodium, reduced-fat cream of chicken soup, reduced-fat biscuits, and chopped, cooked chicken breast halves.
Sandy's Note: Sometimes I omit the biscuit-dumplings and serve this over cooked noodles. I also add 1 teaspoon garlic powder and 1 teaspoon poultry seasoning.