Cook chicken breasts in about 3-4 cups water for about 30 - 45 minutes. Remove, cool and break into bite size pieces.
Add both cans of chicken broth to a large pot pot. Add cream of chicken soup and bring to a boil.
While mixture comes to a boil cut biscuits into 4ths. Cut the chicken into bite size pieces or shred.
In a separate small bowl add 1 cup of flour. Dip each biscuit piece into flour. Shake off any excess, drop into hot broth one at a time.
Continue with remaining biscuit pieces until you have dropped all of the biscuits into the broth.
Using a wooden spoon or a spatula push the biscuit pieces down gently under the broth and cover.
Try not to stir to much. Just every once and a while push the dumplings down into the broth.
Cook on a low simmer for about 20 minutes and then add 3 tablespoons of margarine and the chicken.
Gently stir to mix and cook an additional 10 minutes. Keep warm and serve. Add additional salt and pepper if needed.