Chicken and Dumplings

64 oz of Chicken Stock (broth)
4 - 10 oz cans of Cream of Chicken Soup
1 - 12.5 oz can White Chunk Chicken (you can use several diced chicken breasts)
1 - 16 oz bag of Wide Egg Noodles
1 - 12 oz can of Golden Layer Butter Flavored Biscuts

This makes a big batch and you may want to use a "stock pot" opposed to a standard spaghetti pot.

Pour Chicken broth and Cream of Chicken Soup into the pot and let it heat up, boiling is not necessary. As it heats up you can add the noodles and chicken. Leave it on a medium high heat, once the noodles are almost cooked, you can begin to add the biscuts by tearing each one into quarters. Stir it all in. You will know the dish is fully cooked when the dumplings have a transparent "fluffy" look to them. As the dish sits the dumplings will soak up more of the broth and turn it more into a creamy dish as opposed to a "soup"