• 2 (10.5 ounce) cans condensed cream of chicken soup
  • 3 (14 ounce) cans chicken broth
  • 3 cups shredded cooked chicken meat
  • 2 (10 ounce) cans refrigerated biscuit dough
  1. Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.

  2. Cut each biscuit into quarters, and gently stir into the simmering soup.

  3. Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.