Chicken and Dumplings

This recipe was shared with me by my sweet sister-in-law, Laurel. One evening she brought these over along with a pan of caramel brownies. For the life of me, I cannot remember what I was ailing from, but I do remember this yummy meal! Easily doubled, this can be made to comfort your own family and those of a friend in need.

3 or 4 chicken breasts
1 (32 oz.) Chicken Broth
1 can cream of chicken soup
1 (10 count) can Pillsbury layers biscuits
salt and pepper to taste
flour

Cook the chicken breasts in 4 cups water. Add more to cover the chicken if you need to. Boil until cooked. 45 minutes should be good, but be sure and check for doneness beforehand too. No need for dried out chicken here!

Pour the broth into a medium to large size pot and stir the cream of chicken soup into the boiling broth. Add salt and pepper to taste.

Pull the biscuits apart into three layers and dip each layer into flour coating both sides. Tear the floured layers into three pieces and drop into the gently boiling, seasoned broth. Try not to stir the biscuits too much. Just push them down with a spoon into the broth as they float to the top.

Cook for ten minutes after the last dumplings have been added. Shred your chicken breasts and add to the dumplings and turn the stove to low until you are ready to serve.
Taste for salt and pepper adjustments.