SAUCE:

2 cans cream of mushroom soup
2 cans cream of chicken soup
2 1/2 c. water
4 tbsp. chopped onion

DUMPLINGS:

3 c. cooked chicken
1/2 c. chopped celery
4 tbsp. chopped onion
1 tsp. parsley flakes
1/2 tsp. pepper
2 cans biscuits

SAUCE: In large saucepan, combine all ingredients. Heat, stirring occasionally until bubbly.

DUMPLINGS: In mixing bowl, combine all dumpling ingredients except biscuits. Mix well. Separate biscuits. Pat or roll into circles. Place about 1/4 cup of chicken mixture on each circle. Fold over and seal edges. Place dumplings sealed side down into bubbling soup. Spoon soup over dumplings. Cook over medium heat for 15 to 20 minutes or until dumplings are no longer doughy.