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, about 10 to 15 minutes. Add evaporated milk and stir gently.

Cook on medium heat for 10 minutes more, then serve.

Makes about 8 to 10 servings.

Submitted by: Brenda McLellan