Fast And Easy Velvety Chicken And Dumplings
3 (10.75 ounce) cans cream of chicken soup
1 soup can water
1 soup can milk
2 (10 count) cans refrigerated biscuits, quartered
Cooked chicken breast, diced
In Dutch oven, combine soup, water and milk. Beat with mixer for 1 minute until smooth. Bring to a boil. Drop biscuits, one at a time, into mixture, stirring frequently, so as not to scorch. After biscuits are used up, reduce heat to simmer. Cook over low heat until all biscuit pieces are fluffy, stirring frequently.