Cream of Chicken Soup:

1. In a large saucepan, combine chicken broth and 1 cup of the milk. Bring to a low boil.

2. Meanwhile, in a small bowl, pour the remaining 2 cups milk, and whisk in the flour and seasonings until a smooth, thick mixture forms.

3. Pour the  our/milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until mixture is smooth and thick, 5-10 minutes. The mixture will also thicken a bit more as it cools. Set aside from heat.

Chicken and Dumplings:

1. In a large, greased crockpot, place the chicken, onion, 4 cups (or two cans if store-bought) cream of chicken, parmesan rind, salt, pepper, garlic powder, and bay leaf. Evenly lay the cubed butter over the top. Fill with enough chicken broth to cover all ingredients. Set on low heat and cook for 6-7 hours, stirring occasionally.

2. One hour before serving, roll torn biscuit dough pieces in  our (to prevent them from sticking together) and drop into crockpot. Replace lid and turn setting to high heat.

3. Before serving, remove rind and bay leaf.

Note: If you have leftover cream of chicken, keep it in the freezer for easy future access.