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.