10 3/4 oz. can golden mushroom soup
10 3/4 oz. can cream of chicken soup
1 1/4 c. water
1/2 c. chopped green pepper
2 tbsp. chopped onion
1 1/2 c. cooked, finely chopped chicken or turkey
1/4 c. finely chopped celery
2 tbsp. chopped onion
1 tsp. parsley flakes
1/4 tsp. pepper
7.5 oz. can Pillsbury refrigerated biscuits
Fresh parsley (opt.)

In large skillet, combine soups, water, green pepper, and 2 tablespoons onion. Heat, stirring occasionally, until bubbly; reduce heat and simmer while preparing dumplings. Combine chicken, celery, remaining 2 tablespoons onion, parsley and pepper. Separate dough into 10 biscuits; press or roll each to a 4" circle. Place approximately 1/4 cup chicken mixture on center of each biscuit. Wrap dough around mixture, firmly pressing edges to seal tightly. Place dumplings, sealed edges down, in hot soup mixture; spoon soup over dumplings. Cover tightly and simmer over low heat 20 to 25 minutes or until dumplings are no longer doughy. Garnish with fresh parsley. 4 to 5 servings.