1 can cream of mushroom soup
1 can cream of chicken soup
1 1/4 c. water
1/2 c. chopped green pepper (optional)
2 tbsp. chopped onion
2 tbsp. chopped celery
2 c. chicken cooked and chopped
1/4 c. chopped celery
2 tbsp. chopped onion
1/4 tsp. pepper
7.5 oz. can of Pillsbury biscuits

In a large skillet combine the mushroom soup, chicken soup and water and 1/2 cup green pepper, 2 tablespoons chopped onion and 2 tablespoons chopped celery. Heat Combine chicken with 1/4 cup chopped celery, 2 tablespoons chopped onion and pepper. Separate biscuits into 10 biscuits. Roll each biscuit in a circle, place 1/4 cup of the chicken mixture on center of biscuit. Wrap dough around chicken. Seal edges tightly. Place dumplings sealed edges down in hot soup. Spoon soup over dumplings. Cover and simmer 20 to 25 minutes or until dumplings are no longer doughy.