10 3.4 oz. can Golden mushroom soup
1 3/4 oz. can cream of chicken soup
1 1/4 c. water
1/2 c. chopped green peppers
2 tbsp. chopped onion
1 1/2 c. cooked finely chopped chicken or turkey
1/4 c. finely chopped celery
1 tsp. parsley flakes, fresh optional
2 tbsp. onion
1/4 tsp. pepper
1 (5 oz.) can Pillsbury biscuits

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 inch 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, into hot soup mixture. Spoon soup over dumplings. Cover tightly and simmer over low heat 20-25 minutes or until dumplings are no longer doughy. Garnish.