Chicken and Dumplings

I threw this recipe together tonight and it is probably one of the easiest I have made recently. It came out well though. I like my chicken and dumplings to be very thick and creamy, and this definitely is. If you like yours to be a bit thinner, add another can of chicken stock.

Ingredients:

3 cups of chicken, chopped (I used a rotisserie chicken)
1 32 ounce container of chicken stock (if you like yours thinner, use another can of chicken stock)
1 can cream of chicken soup (or cream of celery, whatever you have)
1 or 2 chicken bouillon cubes
2 hard boiled eggs, diced
1 10 ounce container of biscuits

Directions:

Combine chicken, chicken stock, cream of chicken soup, and the bouillon cubes in a large stockpot or dutch oven. Bring to a boil over medium high heat and then let simmer for about 5 - 10 minutes.

While chicken mixture is simmering, separate biscuits in half and roll out to about 1/4 inch thick pieces. Cut into strips.

Stir in the diced, hard boiled egg. Add the biscuit strips, stirring occasionally so they do not stick. After you add all of the biscuit strips, let simmer for about 10 minutes.

Serve immediately.

I hope you all had a wonderful weekend!