2 cans crescent rolls
3 cups of chicken (I used the chicken rib meat-it was on sale again for $.99 a pound bone in breasts)
2 cans cream of chicken soup (I used 98% Fat Free)
1 cup of chicken broth (homemade from the chicken bones)
salt and pepper to taste
Preheat oven to 400ºF.
Roll out the cans of crescent roll sheets and separate into diamond shaped sections. Place a small handful of chicken on each diamond, fold dough over and press ends together to create dumplings.
Line a 9x13" baking dish with one layer of dumplings. Mix cream of chicken soups and broth together. Pour over the layer of dumplings. Season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.