2 c. cooked chicken, cut up
1 can peas or frozen
1 can cream of chicken soup
1 can cream of celery soup
1/2 c. half and half coffee cream
1/4 c. onion, chopped
1/4 tsp. salt, pepper

Put all ingredients in heavy skillet and bring to boil.

DUMPLING BATTER:

1 1/2 c. flour
1 tbsp. sugar
1 egg, beaten
2 tbsp. melted shortening or oil
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Drop by tablespoons on chicken mixture. Bake at 425 degrees for 25 to 30 minutes.