Boil chicken until done, remove from water and remove skin and de-bone, separate into small pieces. Drain off any grease from leftover chicken broth.
Add 2 bouillon cubes and stir over medium heat. Return chicken pieces back to broth. Pour in 1/2 cup of whole milk. Add salt and pepper to taste.
Add 1/2 package of frozen peas and carrots. Dice onion and add. Pour in cream of chicken soup and cream of celery soup; stir well.
Simmer for 10 minutes over medium heat. Add biscuit dumplings, each one separated into 2 pieces and cut in half.
Boil until dumplings are done 10-15 minutes. Add evaporated milk and stir gently.
Cook on medium heat for 10 minutes more, then serve.
Makes about 8 - 10 servings.
Submitted by: Brenda McLellan
