Louisiana Chicken-Filled Biscuit Dumplings

• 3 (5 oz.) cans boned chicken
• 1/4 c. chopped celery
• 4 Tbsp. chopped onion
• 1 tsp. parsley flakes
• 1/8 to 1/4 tsp. pepper
• 1 (10 count) pkg. buttermilk biscuits
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 c. chopped green pepper

1. Chop chicken; place in mixing bowl.
2. Add celery, 2 tablespoons onion, parsley flakes and pepper; mix well.
3. Separate biscuits; pat or roll out each biscuit to a 4-inch circle.
4. Place a small amount of chicken mixture on each biscuit.
5. Wrap dough around mixture; press edges together firmly.
6. Combine soups, 1 1/4 cups water, green pepper and remaining onion in a 3-quart saucepan; heat until bubbly, stirring occasionally.
7. Place dumplings, sealed edges down, in soup mixture; spoon soup mixture over dumplings.
8. Cover tightly. Cook over medium heat for 15 to 20 minutes, or until dumplings are cooked through.
9. Serve hot, using soup mixture as sauce.
10. Yields 10 dumplings.

boned chicken, celery, onion, parsley flakes, pepper, buttermilk biscuits, cream of chicken soup, cream of mushroom soup, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723708 (may not work)