3 cans cream of chicken soup
2 cans refrigerated biscuits
1 soup can of water
1 soup can of milk
Cooked chicken breast, diced (opt.)

Place soup, water and milk in large pot. Beat 1 minute with hand mixer until smooth. Bring to a boil. Cut biscuits into 4 pieces each. Drop 1 at a time stirring frequently, so as not to scorch. After biscuits are used up, turn heat down to simmer. Cook on low until all biscuit pieces are fluffy, stirring frequently. May add cooked chicken pieces, if so desired.