Recipe - Filled Dumplings

1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1 One fourth cup Water
One half cup Chopped green pepper
2 tablespoon Chopped onion
1 One half cup Chicken
One fourth cup Chopped celery
2 tablespoon Chopped onion
1 teaspoon Parsley flakes
1/8 (up to)
One fourth teaspoon Black pepper
1 cn (8oz) 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 4inch circle. Place One fourth cup chicken mixture on each. Fold
over, making halfcircle. Press edges with tines of fork to seal. Place in
soup mixture which is bubbly. Spoon soup over dumplings. Cover tightly &
cook 1520 minutes. Makes 10, sufficient for 45 people. Reheat, covered,
about 1520 minutes.

MRS. THOMAS IGOU

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.