This was my first time making chicken and dumplings. I was looking for a recipe that used boneless (not whole) chicken breast and cans of biscuits. I wanted something simple so I winged it and played off a few other recipes to create my own. My family loved it and this went quick! It's easy, especially dropping the dumplings in which at first I was nervous about because we hear those stories of the biscuits lumping together or too doughy. I highly recommend this and my husband was amazed at how good it was.
1Fill large pot with 4-6 quarts of water. Place frozen or thawed chicken breast in pot (you can cut into pieces if thawed or place the frozen breast as is). Boil chicken. Once done, remove from chicken from pot and cut into pieces as desired.
2Keep the water from the pot at a medium boiling state. Add pepper, garlic and onion powder. Stir in 2 cans of Cream of Chicken. Now, place cut-up chicken back into pot. Bring back to medium boil.
3I sat my can of biscuits out at room temperature for about 20 minutes. You can use 2-4 cans; depending on how "dumpling" you like it! Lay out some flour (to be used to 'coat' the biscuits). Take the biscuits and place in the flour then flatten them by either pressing with palm or a roller on each side. Now, cut into strips.
4Take the biscuit strips and drop into the medium boiling pot. They should immediately start to rise. The trick is to not stir to much. After they start to appear floating on the top, then stir. Finally, let that all cook for about 20-25 minutes stirring occasionally. If it appears runny, just add cornstarch. Now enjoy!