teaspoons chicken bouillon granules (2 cubes)
cups chopped cooked chicken
cans cream of chicken soup
(7.5 ounce) can refrigerated buttermilk biscuits
Combine water and bouillon cubes in water. Bring to a boil stir until cubes dissolve. Add chicken and soup. Bring to a boil, stirring often. Separate biscuits in half, forming 2 rounds. Cut each round in half. Drop biscuits, 1 at a time, into boiling mixture. Stir gently after each addition. Cover, reduce heat, and simmer, stirring occasionally, 15 to 20 minutes.