Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Cream of mushroom soup |
| 1 can | Cream of chicken soup |
| 1¼ cup | Water |
| ½ cup | Chopped green pepper |
| 2 tablespoons | Chopped onion |
| 1½ cup | Chicken |
| ¼ cup | Chopped celery |
| 2 tablespoons | Chopped onion |
| 1 teaspoon | Parsley flakes (up to) |
| ¼ teaspoon | Black pepper |
| 1 can | (8-oz) buttermilk or country- style biscuits |
Cook, debone & dice chicken. In large saucepan combine all soups, water, green pepper & 2 Tbs chopped onion. Heat, stirring occasionally until bubbly. To make dumplings, in medium bowl combine chicken, celery, 2 Tbs onion, parsley & pepper. Mix well. Separate biscuits into 10 biscuits. Roll each out into 4-inch circle. Place ¼ cup chicken mixture on each. Fold over, making half-circle. Press edges with tines of fork to seal. Place in soup mixture which is bubbly. Spoon soup over dumplings. Cover tightly & cook 15-20 minutes. Makes 10, sufficient for 4-5 people. Reheat, covered, about 15-20 minutes.
MRS. THOMAS IGOU
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .