If you don't tell anyone how easy these chicken and dumplings are, I won't tell anyone... just put some flour on your nose before serving... your family will think you spent all day in the kitchen!
Fill large pot with water. Place chicken in pot and bring to boil over medium heat. Continue cooking until chicken is no longer pink inside. Remove chicken and shred. Set aside. Discard water.
Refill pot with both cans of chicken broth, 2 can-fuls of water. Drop in bouillon and bring to boil.
Meanwhile, open and separate biscuits. Using a knife, cut each biscuit into 6-8 pieces.
Place flour into large bowl. Drop each biscuit piece in the flour and stir until coated.
When broth is boiling, drop biscuit pieces into pot a few at a time, until all have been added. Bring back to a boil, stirring often.
Turn down heat; simmer 20-30 minutes, stirring often. Season with black pepper and salt. Stir to combine. Serve.
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