Quick and Delicious Chicken and Dumplings

This recipe is a family favorite. The few people that know I use canned biscuits cannot believe it! I think they are better than homemade. This is the only leftovers that get eaten in my house until they are gone. Even the people I work with made me bring some in after seeing them when I brought them to lunch!!

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 3 -4  chicken breast halves
• 1 (32 ounce) can chicken broth or 1 (32 ounce) can  stock
• 32  fluid ounces water
• 1  large onion (chopped)
• 1  stalk celery (chopped)
• 1  large carrot (sliced)
•  salt and pepper
• 2 (10 ounce) cans  Pillsbury Grands refrigerated buttermilk biscuits

Directions

1. Bring broth and water to a boil in large pot. Add onion, celery, carrots, salt and pepper. (Remember you have a lot of broth to flavor).
2. Add chicken. Cover and simmer over medium heat for about 1 1/2 hours.
3. Remove chicken to slightly cool.
4. Turn heat on high.
5. During this time rip each biscuit into 3 pieces, add to pot coating each piece with broth.
6. Cover, cook for about 7 minutes.
7. Remove lid, gently flip or stir dumplings to cook other side.
8. Cover for 7-10 minutes until dumplings seem sturdy.
9. Taste gravy, salt and pepper to taste.
10. Remove skin from chicken, and rip from bone into chunks.
11. Add chicken back to pot, simmer on low for about 5-10 minutes.
12. The dumplings will look like a large amount, but they will shrink as they cook.
13. Also, they will float and cover the entire pot, so don't worry!
14. Enjoy, they are delicious!