1 whole chicken or 3 to 4 breasts
1 can Swanson chicken broth
salt and pepper
1 can cream of chicken soup
1 stick butter
4 cans Pillsbury buttermilk biscuits (in the blue can)
Cook chicken on medium heat for 1 hour. Debone chicken and strain
the broth. Combine broths, cream of chicken soup, salt, pepper and
butter. Let simmer for 1 hour.
Dumplings: Flour biscuits. Try to cut each biscuit into 10 pieces.
Stir broth as you drop in each one. Cover tightly and let cook for
about 20 minutes.
Submitted for Hope Mullican.
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