chicken and dumplings Name: elisa cook Base: fort bragg Recipe: 4 small cans of canned chicken or boneless chicken which ever you prefer 3 cans Swanson chicken broth 2 cans water 2 cans Pillsbury biscuits home style 1cup flour salt and pepper 1. boil uncooked boneless skinless chicken breast until cooked through and is completely done. (if using canned chicken go ahead and pour them in a pot with 3cans swanson chicken broth and 2 cans water and skip step 3) 2. while chicken is boiling roll out biscuits with rolling pin in flour and cut up into squares about the size of a quarter and an inch or so thick. (make sure it is coated in flour) 3. when chicken is done cut up in to pieces or shred it and mix in big pot with canned chicken broth, and 2 cans of water, salt and pepper. 4. when all is mixed in pot turn on stove on high heat and start putting in the cut up biscuit pieces. constantly stir for so they do not clump together. 5. once the biscuits start to firm turn down heat and let cook stirring occasionally till it thickens and you can cut through a dumpling without it sticking.