Chicken Filled Biscuit Dumplings Recipe
- 10 3.4 ounce. can Golden brown mushroom soup
- 1 3/4 ounce. can cream of chicken soup
- 1 1/4 c. water
- 1/2 c. minced green peppers
- 2 tbsp. minced onion
- 1 1/2 c. cooked finely minced chicken or possibly turkey
- 1/4 c. finely minced celery
- 1 teaspoon parsley flakes, fresh optional
- 2 tbsp. onion
- 1/4 teaspoon pepper
- 1 (5 ounce.) can Pillsbury biscuits
- In large skillet combine soups, water, green pepper and 2 Tbsp.
- onion.
- Heat stirring occasionally till bubbly.
- Reduce heat and simmer.
- While preparing dumplings combine chicken, celery, remaining 2 Tbsp.
- onion, parsley and pepper.
- Separate dough into 10 biscuits, press or possibly roll each to a 4 inch circle.
- Place approximately 1/4 c. chicken mix on center of each biscuit.
- Wrap dough around mix, firmly pressing edges to seal tightly.
- Place dumplings, sealed edges down, into warm soup mix.
- Spoon soup over dumplings.
- Cover tightly and simmer over low heat 20-25 min or possibly till dumplings are no longer doughy.
- Garnish.
cream of chicken soup, water, green peppers, onion, chicken, celery, parsley flakes, onion, pepper, biscuits
Taken from cookeatshare.com/recipes/chicken-filled-biscuit-dumplings-41774 (may not work)