Easy Chicken And Dumplings - cooking recipe

Ingredients

7 boneless chicken thighs (or breasts)
2 (10.75 oz.) cans condensed cream of celery soup
1 (12 oz.) can buttermilk biscuits
salt and pepper to taste

Preparation

Cook chicken in large pot. Drain some of the water, leaving about 3 cups in the pot. Remove chicken and let cool. Pull apart into bite-size pieces and return to pot. Reduce heat and add cans of soup. Stir into mixture. Quarter the biscuits and roll into tiny balls. Drop into soup. Continue simmering over medium heat until the dough balls are cooked through. (Do not overcook.)