1 cup chicken broth
1 (10 oz.) can cream of chicken soup
1/2 cup (1 stick) butter
1 can Hungry Jack biscuits, each biscuit separated into 3 to 4 pieces
1 whole chicken, cooked off the bone (or amt. desired)

Melt butter, mix with broth and soup. Place a layer of chicken in the bottom of a long Pyrex dish. Place divided biscuits over chicken in single layer. Pour half of soup mixture over this. Repeat.

Bake at 350°F until brown and bubbly.