Chicken Filled Dumplings

Chicken Filled Dumplings

1 can cream of celery soup
1 can cream of mushroom soup
1 ½ cups water
¼ cup frozen green beans or green peas
½ cup chopped bell pepper
4 tablespoons chopped onion, divided
1 ½ cups chopped cooked chicken breasts
½ cup celery, finely chopped
½ cup finely chopped carrots, divided
1 teaspoon finely chopped parsley
¼ teaspoon ground black pepper
1 (8 ounce) can buttermilk biscuits

In a 3-quart saucepan, combine soups, green beans or peas, half of the green bell pepper, half of the carrots, and half of the onions. Heat until mixture is bubbly and the vegetables are tender. Combine remaining ingredients, except biscuits. Pat out biscuits to 4-inch circles. Place ¼ cup of chicken mixture into the center of each biscuit and pinch edges together to seal. Place dumplings in sauce, seam side down. Cover and cook 15 to 20 minutes, making sure dumplings do not stick to the bottom of the pan.

Makes 6 servings