10 dumplings
4-5 servings
1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed golden mushroom soup
1 1/4 c water
1/2 c chopped green pepper
2 T chopped onion or 1 tsp fried
DUMPLINGS:
3 cans (5oz) undrained coned chicken cut up or 1 1/2 c cooked cubed chicken
1/4 c chopped celery
2 T chopped onion or 1 stp dried
1 tsp parsley flakes
1/8 to 1/4 tsp pepper
1 can (8oz) refrigerated fresh dough of buttermilk or country style biscuits- jumbo size.
In a large 3 quart saucepan, combine all ingredients except dumplings. heat, stirring occasionally, until bubbly.
Prepare dumplings. Place sealed edges down in the the bubbling soup mixture. Spoon mixture over Cook on medium heat for 15-20 mins until dumplings are no longer doughy. Serve hot with soup mixture as sauce.
DUMPLINGS:
In a medium mixing bowl, combine all ingredients except biscuits, mix well.
Separate biscuit dough into 10 biscuits. Pat or roll out each to about a 4 inch circle. Place out 1/4 c chicken mixture on each circle. Wrap dough around mixture, firmly pressing edges to seal.
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