Would this work for chicken and dumplings?

I want a creamy gravylike base instead of broth for chicken and dumplings. I know you have to boil dumplings in broth, but what if I used two cans of chicken broth, boiling the dumplings in that, then added two cans of cream of chicken soup with my canned chicken and vegetables? Would that be too salty? What about 1 can of water and 1 can of broth?