mmm-yoso is the food blog. Cathy is writing about a meal she makes for less than $5 for two. Again.
Happy New Year everyone, and thank you for the good wishes. I hope 2009 is good for all of us.
Here I am again, on a Friday, posting about a meal you can make for two for $5, using ingredients on sale this week…or in the future. It is a simple version of chicken and dumplings which I like better than the one on a box of "biscuit mix". 
(If you have cravings, which I understand completely, this is a very easy way to satisfy those cravings).
The main ingredients (which do not have to be name brand) are 32 ounces of Chicken STOCK (it has been made with vegetables and has more flavor than broth; most boxed stocks are on sale this week for $2 for 32 ounces), two cans of cream of chicken soup (the generic is just as flavorful as name brand and so go by price), a can of FLAKY biscuits-jumbo or small- and some leftover cooked chicken. Chicken legs and thighs are on sale for 99¢/lb, or you can cook a chicken, depending on the price (I could only find whole chicken for $1.59/lb this week…) if you need a calculator to figure this one out, call me or send an email…
Yes. Canned biscuits. When I grew up, mom called them "Ballard Biscuits" and when I lived in the South, people called them "Dumpling Biscuits". For what it is worth, The Mister made a horrible face and was prepared to not like this recipe when he heard how I made it (with the canned biscuits), but He really liked the taste the first time and every time since.
Also, flour, salt and pepper. I always use white pepper. It has heat, but tastes kind of nutmeg-esque to me. Also, you don't see pepper flakes on everything.
Pour the stock and the soup into a pot and bring to a boil. (one hint: I do not put all the stock in at first, use it to "rinse" out the soup can, instead of trying to scrape out bits of soup- you are not adding water to this).
Heat to boiling, then you will bring it to a very low simmer, while in the meantime,
you have opened the can of biscuits, divided the flaky layers into thirds, and coated each 1/3 of a biscuit in the flour/salt/pepper mix.
You are then going to tear each layer of floured flaky goodness into thirds again (making each biscuit into nine pieces).
You then drop your 1/3 of a 1/3 biscuit, piece by piece, individually, into the pot of (now simmering) broth/cream soup mix.
YOU *NEVER* STIR THIS OR YOU WILL END UP WITH DUMPLING FLAVORED SOUP
Press the 'dumplings' down into the liquid.
Let this simmer for at least 15 minutes. More like 20… It can go longer. Remember, dumplings are soft, not crispy… They are cooked.
See?
Meanwhile, press in the leftover chicken. So it can warm up.
Serve. It probably does not need any additional seasoning. 
Cathy's Chicken and Dumplings
1 box (32 ounces) chicken STOCK, 2 cans cream of chicken soup. Mix and heat to boiling. Put to low simmer.
One can refrigerated flaky biscuits, flour, salt and pepper. Divide the flaked layers of one biscuit into three, dip in flour, salt, pepper mix.
Divide those floured flakes layers into three pieces each and drop individually into simmering broth/soup mix. NEVER STIR-push the pieces down into the liquid. Let stay at very low boil for 15-20 minutes.
Add shredded/chopped leftover chicken (about 2 cups) , again pressing into pot until heated through. Serve.
Southern Plate's Southern Chicken and Dumplings recipe can be found here.