Filled dumplings

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.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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