Easy Chicken and Dumplings


  • 5 cans Swanson's chicken broth, divided
  • 4 to 6 boneless, skinless chicken breasts
  • 2 sticks butter, divided
  • Salt and pepper, to taste
  • 2 cans evaporated milk
  • Biscuits made from Bisquick mix or 2 cans Grand s original biscuits


  1. Put 4 cans of chicken broth, chicken breasts, 1 stick of butter, salt and pepper in a large pot. Bring to a boil. Simmer for about 1 hour.
  2. Remove chicken. Set aside, then shred apart when cool.
  3. Roll out biscuits on floured board. Sprinkle flour on top of dough to make rolling out easier. Cut into strips or squares.
  4. To pot, add additional stick of butter, remaining can of chicken broth and more salt and pepper, if desired. Bring to a boil.
  5. Add dumplings (biscuit strips) and cook for about 10 to 15 minutes.
  6. Add shredded chicken and evaporated milk. Cook until mixture starts to thicken. Stir constantly, being careful to not break up dumplings.
  7. Add instant mashed potatoes to thicken, if desired.