This is so easy, I promise. I can't believe it is so easy.
1 lb chicken, boneless (or equivalent meat of bone-in chicken)
chicken bullion (2 cubed or 1 T granulated)
3 cans cream o' chicken soup
2 cans regular biscuits
salt 'n' pepper to taste
Place raw chicken in water to boil. I guess maybe 4? 6 cups? I used frozen chicken tenders, 6 of 'em, and they were still frozen. I also added the parsley flakes and chicken bullion at this time.
When the chicken is done, cut it up. I just stick my knife in the water and cut it up. Thataway I get a nice chicken broth steam treatment for my nails at the same time. Add the 3 cans of cream o' chicken soup and stir with a whisk. Bring that to a boil and open your can of biscuits.
(If I was a dyed in the wool Southern, I would have probably made those biscuits from scratch, but I'm a dyed in the wool lazy transplanted Northerner, so I open my biscuit cans instead.)
Back to those biscuits - They swell up really great, so I tear each biscuit in thirds and drop it in the gravy. Cover the pot, they will steam until fluffy in about 7-10 minutes. I usually only do one can to start with, and when we've eaten ALL THIRTY dumplins out of the pot, I put it back on the burner to bring to a boil again to add the second can of biscuits. Otherwise there will not be any dumplins left for the container of leftovers that I send with Mr Lemon's lunch. And he'd be happy if chicken 'n' dumplins was just ... 'n' dumplins.
He's going to be so disappointed that we're having grilled pork chops and green beans for supper tonight. But I only have one can of biscuits on hand ...