2 cans cream of chicken soup
2 cans chunky chicken
2 cans biscuits (10 count)

Empty both cans of chicken soup in long baking dish; combine 1 1/2-2 cans of hot water with soup until thoroughly mixed. Add the 2 cans of chicken and mix with soup. Break biscuits into bite-size and cover top of chicken soup mixture. Bake at approximately 350-375 degrees until biscuits are done and golden brown. Serves approximately 6.