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Kay's Almost Homemade Chicken and Dumplings

4-5 boneless skinless chicken breasts
4 cans (14 oz) low sodium chicken broth
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 medium onion, diced
1-2 stalks of celery, diced
2 T. parsley flakes
1-2 bay leaves
1 tsp. pepper
1 tsp. garlic powder
3 cans (10-count) buttermilk biscuits

In a large stock pot, pour in chicken broth, all seasonings, and chicken breasts.  Bring to a boil.  Boil about 4 minutes and reduce to simmer.  Let simmer about 20 minutes with lid on pot.  Remove and shred chicken.  Return to pot.  Add canned soups.  Press biscuits down to thin circles and cut into 4 pieces.  Return chicken mixture to a boil and drop in biscuit pieces, one at a time.  Reduce to simmer, cover, and cook 45 minutes.  You can also add two diced carrots with seasonings if you like carrots in your dumplings.  This is very good and very easy. 

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