Quick Chicken `N' Dumplings - cooking recipe

Ingredients

4 c. water
3 c. chopped cooked chicken
2 (10 3/4 oz.) cans cream of chicken soup (undiluted)
2 tsp. chicken bouillon granules
1 tsp. pepper
1 (7.5 oz.) can refrigerated buttermilk biscuits

Preparation

Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often. Separate each biscuit in half, forming 2 rounds. Cut each round in half. Drop biscuit pieces, 1 at a time, into boiling mixture. Stir gently. Cover. Reduce heat to low and simmer, stirring occasionally, 15 to 20 minutes. Makes 4 to 6 servings.