1 can white chicken, chunk
1 can cream of chicken soup
1 can biscuits (5)
1/4 c. butter
Milk
Flour

Combine chicken, soup and butter in pan. Add approximately 1/4 cup of milk. Pat biscuits out flat in flour. Cut in 1/4 inch pieces. Bring above sauce to a boil, stirring frequently. Drop in biscuits, thin with milk (just a little). Let boil slowly for about 10-15 minutes or until dumplings taste done.