Chicken and Dumplings with Mushrooms

Chicken and Dumplings with Mushrooms
1 32oz Low Sodium, Fat Free Chicken Stock

1 small can of Low Sodium Cream of Mushroom Soup (If you don't like mushrooms, use cream of chicken soup)

1 Can of Pillsbury Flakey Layer Biscuits (10 count--I used the homestyle)

1/3 a cup of Flour

2 Cups of Water

2-3 Boneless, Skinless Chicken Breasts

Salt and Pepper to Taste
A dash of Garlic Powder


In a large saucepan, heat the chicken stock and water until boiling. Once boiling, add the chicken in and let poach for about 5-6 minutes (until the chicken is white and firm--don't over cook!). Remove the chicken and bring the liquid back to a boil. Once boiling, wisk in the cream of mushroom soup. Let the liquid return to a boil, once boiling turn the heat down to medium.
Open your can of biscuits and separate each biscuit into 2-3 layers. Tear each layer into 4 pieces. Dip the pieces in flour and then add them to the liquid. After all of the biscuits have been added, let it simmer for 10 minutes. Gently stir often. At this point, you can season the broth with salt, pepper, and garlic powder. While the liquid is simmering, chop the cooked chicken into bite sized pieces. Return the chicken to the liquid and turn the heat to low. Simmer on low for atleast 5 minutes before serving. Enjoy!