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Chicken and Stuffed Dumplings Recipe

1 cooked chicken
1 can (10 3/4 oz) cream of chicken soup
1 can (10 3/4 oz) golden mushroom soup
1/2 c. chopped celery
1/2 c. chopped onion
20 to 30 canned biscuits

Cook chicken and debone. Chop chicken, onion and celery.

In large pan add both cans of soup to chicken broth. Bring to a boil.

Roll out biscuits. Place small amount of chicken, onion and celery
on top. Fold biscuits over and seal
edges with a fork. After all biscuits are stuffed drop into boiling liquid.
Cook for 20 to 30 minutes.

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