1 Rotisserie chicken-skinned and shredded
32 oz Water
2 Chicken bullion cubes
2 can Chicken broth
1 can Cream of chicken-I take the pieces of chicken out of it lol and toss
1 Onion diced
1 as needed Garlic powder
1 as needed Onion powder
1 as needed Salt and pepper
2 can Pillsbury buttermilk biscuits
1 as needed AP Flour-to roll biscuits in
Add the water to a bigger size pot, then Dice onions, and add them to water.
Once water, and onions comes to a boil, throw in the 2 cubes of chicken bouillon.
Stir it all up. Add the cans of chicken broth, and seasonings. Stir, let it come to a boil. Then add cream of chicken. Continue to stir until the cream turns petty solid, with no lumps. Add chicken. Turn down to low.
Prepare a floured surface. Take biscuits apart, and roll each side in the flour. Until you have done them all. Then you can roll it flat, and cut in several pieces. OR...if you like thick dumplings...don't roll them flat, just make sure you cut in smaller sizes.
Turn the broth back up to medium high boil. Add the cut floured biscuit pieces, and add them a few at a time, stirring slowly. And just continue to do this, until their all in there. Stir it up, and put on medium and let cook until biscuits pieces are no longer doughy inside. Make sure to stir regularly. Once you put the biscuit pieces in, it takes about 45 min or so before they are no longer doughy inside.
Let cool, to thicken up a bit, and enjoy!