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You need refrigerator biscuits, cut into 1/4s.
You need to prepare flour, to roll biscuits in..
Use chicken breasts, boneless and skinless.
You need cream of chicken soup.
You need cream of mushroom soup.
You need to prepare water.
Prepare ground black pepper, to taste.

Cut up your chicken breasts into bite sized chunks..
Saute chicken in a large dutch oven until no longer pink..
Add both cans of water, and both cans of soup to the chicken. Season with pepper to your tastes..
Let come to a medium boil..
Cut each biscuit in quarters. Should yield 4 dumplings per biscuit..
Roll each dumpling in just enough flour to make not sticky. Shake off excess..
Slowly drop dumplings into soup mixture and let puff up. Stir gently to keep from sticking, and slightly push to keep covered in soup..
Let cook for 20 minutes, until dumplings are nicely cooked and soup has thickened..
Serve immediately and enjoy!.

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