2 chicken breasts cut into bite sized pieces
1 can condensed cream of celery soup
1 can condensed cream of chicken soup
4 cups chicken stock or broth
1 can refrigerated biscuits
Cook up the chicken in a skillet adding salt and pepper. Mix the chicken broth and the soups in a pot and bring to a boil, adding chicken once it is cooked. Separate the biscuits and then cut each in half horizontally. Tear each half into half again and drop into boiling soup. Cover, reduce heat and simmer for 15 minutes stirring occasionally.













