6 boneless skinless chicken breasts
salt and pepper to taste
garlic salt to taste
1 can cream of chicken soup
1 can chicken broth (optional)

Dumplings:

2 to 3 c. plain flour
3/4 to 1 c. milk
1 tsp. salt

Cook chicken in salted water until done. Remove chicken to cool. Save water chicken was cooked in. Cut up chicken in bite size pieces. Return chicken pieces to water cooked in. Add enough water (or mix a can of chicken broth with enough water) to fill the Dutch oven 1/2 full. Return to a rolling boil. Add salt, pepper and garlic salt to taste. Whisk can of cream of chicken soup with 1 can of hot water in medium size bowl until well blended, then pour into the boiling mixture.

Mix the dumpling ingredients together until biscuit consistency. Roll out dough on a floured board. Roll out to approximately 1/4-inch before cutting into 1-inch squares. Add dumplings to the boiling mixture, leaving the excess flour on them. Drop 3 to 4 dumplings in at a time. Push into the broth if need to, but DO NOT STIR! Cook approximately 10 to 15 minutes longer after adding the last of the dumplings to the broth mixture. Cook until dumplings are done in the middle.