Chicken and Dumplings

2 cups chicken (boiled, pulled off bones)
56 oz. (7 cups) chicken broth (I use liquid from boiling chicken & add 1 Knorr chicken bouillon cube)
1 (10 1/2 ounce) can cream of celery soup (cream of chicken with herbs)
1 (10 1/2 ounce) can cream of mushroom soup
1/4 teaspoon pepper (or more - to taste)
1/2 teaspoon poultry seasoning (or more - to taste)
onion powder, garlic powder, Tony Chachere's, cummin (just 1-2 shakes), and any other seasoning you like - all to taste
1 (10 count) can buttermilk biscuits

In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil.
Then reduce heat and simmer 15 minutes.
In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling.
Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper.
Repeat with all biscuits. Then take a knife and slice the circles into one inch strips.
Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil.
Stir gently to prevent them sticking together.
Simmer for ten minutes.

Alternative dumplings (I like this one better, thank you L.Walther)
Mix 1 1/2 cups bisquik add 1/2 cup milk and 1 egg..mix well then drop by spoonfuls into your chicken soup/whatever. As you drop the dumplings in, I usually push them down into the liquid a little to coat so they dont turn into a big blob. Put a lid on for a few minutes..then take lid off to finish.
I have also started adding diced up green onions and various other seasonings to the dumpling mix…yummy