| 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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