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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Comfort food alert!! I have had this recipe for over 30 years (from Pillsbury Family Cookbook 1971). Great way to use up extra cooked chicken (or try it with turkey, too). Ingredients:
1 can cream of chicken soup |
1 can golden cream of mushroom soup |
1 1/4 cups water |
2 tablespoons onions (chopped) |
1 1/2 cups cooked chicken (, diced) |
1/4 cup celery (chopped) |
2 tablespoons onions (chopped) |
1 teaspoon parsley (chopped) |
1 (8 ounce) can refrigerated biscuits |
Directions:
1. In a soup pot, combine soups, water,& 2 Tbs of the chopped onion.
2. Heat, stirring occasionally, until bubbly.
3. Combine chicken, celery, remaining 2 Tbs of onion, parsley& pepper in a medium bowl.
4. Separate biscuit dough into 10 biscuits.
5. Roll out into 4 circles.
6. Place 1/4 cup of the chicken mixture on each dough circle and wrap dough around mixture to form dumpling.
7. Firmly press edges to seal.
8. Place dumplings, sealed edge down, into hot soup mixture.
9. Spoon soup over dumplings, cover& cook over medium heat 20 minutes.
10. Serve hot with soup mixture as sauce.
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