Ok, you'll need:
Six chicken thighs
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 white onion
3 stalks of celery
2 cloves minced garlic
1/2 teaspoon Ozark Seasoning (or poultry seasoning)
2 Knorr-Swiss Chicken In A Tub
1 7.5 oz tube of whomp biscuits**
Turf your chicken thighs off into a stockpot in enough water cover them by about an inch. Simmer them until the meat falls off of the bone. Pull them out and set them to the side.
Toss your Chicken In A Tub into the water, followed by the diced onion, and the minced garlic. Cut your celery and carrot into acceptable lengths, and bung them in there, too.
Add about a third of a cup of the white wine (more or less. More.)
Bring to simmer.
Take your whomp biscuits and cut them into quarters. Fling them in there. When they're all in, give the mix a good stir.
Bring back to a simmer, then add your cans of soup.
Simmer about 15 - 20 minutes. While it's simmering, shred your chicken; then add the chicken after the simmer period.
Bring back to a simmer, then serve.
Voila! Chicken and Ersatz Dumplings!
*"Ersatz Dumplings" because Herself holds opinions Most Firm about what makes a good dumpling. It starts and ends with "Bisquick".
**Whomp biscuits are those tubes of biscuits found in the dairy section. You peel off the wrapper, and about halfway through the process the inside cardboard tube bursts with a "whomp" sound.