you will need:
3 or 4 cooked chicken breasts (I used a roasted whole chicken)
1/2 large white onion
32 oz chicken broth
1 can cream of chicken soup
1-10 count can layered butter biscuits
salt and pepper
flour

preparation:
shred chicken
dice onion
place chicken broth in a stock pot
add diced onion
whisk cream of chicken soup into broth
salt and pepper to taste
bring broth mixture to gentle boil
pull each biscuit apart into three layers
dip each layer into flour and then tear each layer into three pieces
drop gently into boiling broth mixture

cook:
cook about ten minutes after last dumpling was added
(while cooking, gently push dumplings down into broth as they float to the top)
add shredded chicken and heat until hot

serve:
serve with a side salad