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

1. In large skillet combine soups, water, green pepper and 2 Tbsp.
2. onion.
3. Heat stirring occasionally till bubbly.
4. Reduce heat and simmer.
5. While preparing dumplings combine chicken, celery, remaining 2 Tbsp.
6. onion, parsley and pepper.
7. Separate dough into 10 biscuits, press or possibly roll each to a 4 inch circle.
8. Place approximately 1/4 c. chicken mix on center of each biscuit.
9. Wrap dough around mix, firmly pressing edges to seal tightly.
10. Place dumplings, sealed edges down, into warm soup mix.
11. Spoon soup over dumplings.
12. Cover tightly and simmer over low heat 20-25 min or possibly till dumplings are no longer doughy.
13. 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)