1 roasted whole chicken or 6 skinned and boned, cooked chicken breast halves, chopped
4 c. water
3 c. chopped cooked chicken
2 (10 3/4 oz.) cans cream of chicken soup (undiluted)
2 tsp. chicken bouillon granules
1 tsp. seasoned pepper
1 (7.5 oz.) can refrigerated buttermilk biscuits

Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often. Separate biscuits in half, forming 2 rounds; cut each round in half. Drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. Cover, reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes.