Friday, February 12, 2010

Chicken Filled Dumplings

1 can cream of chicken soup
1 can cream of mushroom soup
1-1/4 cup water or chicken broth
2 tablespoons chopped onions
1-1/2 cups cubed cooked chicken
1/4 cup chopped celery
2 tablespoons chopped onions
1 tsp parsley flakes
Dash of pepper
1 8 oz. can Pillsbury buttermilk biscuits

In large 3 quart saucepan, combine soups, broth and onions. Heat to slow boil.
Mix chicken, celery, onions, pepper, and parsley flakes together.
Separate biscuit dough into 10 biscuits and pat each out into approx. 4 inch circles. Place about 1/4 cup of chicken mixture on each circle. Firmly press edges to seal.
Place sealed edges of dumplings down in soup mixture. Cover and cook for 15 to 20 minutes.

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