| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | cn | Cream of mushroom soup |
| 1 | cn | Cream of chicken soup |
| 1 1/4 | c | Water |
| 1/2 | c | Chopped green pepper |
| 2 | tb | Chopped onion |
| 1 1/2 | c | Chicken |
| 1/4 | c | Chopped celery |
| 2 | tb | Chopped onion |
| 1 | ts | Parsley flakes (up to) |
| 1/4 | ts | Black pepper |
| 1 | cn | (8-oz) buttermilk or country- style biscuits |
INSTRUCTIONS
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 1/4 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, http://www.erols.com/hosey.
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