Cover chicken pieces (I use 2-3 chicken breasts) with water in a pot with a chopped onion, salt, black pepper, red pepper & garlic. Cook till the chicken is done, remove from the stock & let cool. Save the stock.
Shred the chicken & return to the empty pot. Add Cream of Chicken to the pot (1-2 cans depending on how much you're making). Add the chicken stock a little at a time till you get the right consistency, sorta like a thick stew as opposed to a soup liquid.
Bring it to a boil and then take a can of biscuits (not the layer kind) using one biscuit at a time, pinch little pieces (about the size of your thumb from the end to the first joint) & drop into the boiling pot. They will swell some when they hit the hot liquid. Stir the pot occasionally as you add the biscuit pieces, to make sure they don't stick together. I never use a whole can, but you can cook the rest in the oven for soppin'.
Just cook until the Dumplins are done & not gooey in the middle.
Very simple, but oh so yummy.
Those of you who make their Dumplins from scratch are probably cringing!
