1 lb. pkg. chicken breasts (approx)
3 (15 oz. ea.) cans chicken broth
1 (10 oz.) can cream of chicken soup
1 can refrigerator biscuits (I use Grands Jumbo Homestyle)
3 celery stalks, chopped up
1 tsp. salt
1 tsp. pepper
1/2 tsp. onion flakes
garlic powder, to taste

TO THICKEN:

1/4 cup all-purpose flour
3/4 cup milk

Combine broth and cream of chicken soup in large stock pot with salt, pepper, onion flakes, and garlic powder. Bring to a boil.

Cut chicken breasts into large chunks or shreds. Add into boiling pot. Wait until cooked white. Add chopped celery.

Take can of refrigerator biscuits, open and separate biscuits. Cut each biscuit into sixths (for large dumplings) or eights (for smaller dumplings). Roll the pieces into balls and in flour (this is to keep them from dissolving). Drop into boiling pot. Do not stir.

When the outside of biscuits darken and you are sure they will not dissolve, add thickening mixture. Thickening mixture is 1/4 cup of flour + 3/4 cup of milk. Stir thickening mixture into boiling pot.

Let cook for approx 15 more minutes or until dumplings are thoroughly cooked and very chewy.

Serve and enjoy!

Submitted by: Heather and Phillip Dishon