- boneless, skinless chicken breasts
- family size can Cream of Chicken Soup
- chicken bouillon cubes
- 4 can(s)
- cheap refrigerated biscuits
- chopped celery and onions, suit to taste
1Boil chicken in a 5 or 6 quart sauce pan with water, bouillon cubes, celery and onions until cooked through. Remove from water. Save water. Let cool, then tear chicken into small pieces. Flatten out each biscuit and cut into 3 or 4 strips each. Add cream of chicken soup to water you saved and bring to a slow boil. Add biscuit strips, stirring frequently, until they plump into dumplings. Add chicken, simmer and serve.