I have always made my chicken and dumplings like my Mom....fluffy dumplings. My friend Brandi Warren invited me over to dinner one evening and let me take pictures and write down her recipe as she went along. This is a very good recipe and a break from the regular Chicken and Dumpling recipe.
Season chicken with salt and pepper. Place in a pot with garlic and enough water to cover. Boil until done (35 to 45 minutes depending on size of chicken breasts). Remove chicken from pot and reserve liquid.
Let chicken cool a little and cut into bite size pieces.
In a large bowl, combine chicken, 2 cans of soup and green chilies. Stir well to combine
Prepare a 9 x 13 baking dish with non-stick cooking spray.
Separate the crescent rolls into individual triangles.
Take one piece of dough into the palm of one hand; place 1 cube of cheese in the center of the dough.
Spoon large spoonful of chicken mixture into the center of the dough.
Fold the three corners of the dough up over the mixture. It will not cover completely, but that's ok.
Place, folded side down, into the baking dish.
Make 12 "dumplings".
Mix 3 can of soup in the bowl with any leftover chicken mixture and add 1/2 cup liquid and stir well. Spoon the soup/chicken mixture over the dumplings.
Cut the remaining strips of dough into strips and place on top of the "dumplings".
Spray with a little cookiing spray. Bake for @ 1 hr at 350 F