Chicken and Dumplings

Ingredients:
2 cans of can butter biscuits (I use Pillsbury Grands southern style)
1 can Cream of Chicken soup
3 bouillon cubes
1 tsp garlic salt (optional)
3 to 4 boneless chicken breast

1. Boil chicken breast until done.
2. While chicken is boiling, prepare dumplings.
Roll out can of biscuits on a work surface sprinkled with flour. Make them as flat at you can and check that they have a light coating of flour. Tear them into peices, Set them aside.
3. When chicken is done, remove from pan and set aside to cool, saving the water in the pot that the chicken was cooked in. Skim any foam off the surface; you want to make sure you have a good bit of water in the pot, about 3/4 full. If water has boiled off, then just add more.
4. Bring to a boil and add 1 can of Cream of Chicken, 2tbs butter, 3 boullion cubes, 1 tsp of garlic salt. Stir well
5. Over medium high heat, begin adding dumplings. Tear them into quarter size pieces and drop into the boiling water. Make sure to press down a little into the water.
6. Add chicken back into pot.

Hint: The less you stir the better they are, so after you add all of them, reduce the heat to medium setting, stirring only occasionally. Cook until the dumplings are soft; this usually takes 30 to 45 minutes.
This is what the peices of biscut look like.
They puff up like this when cooking.

Done!

Bennett approves. Great for a snowy day!