2 tbsp. light olive oil
1 can cream of chicken soup
1 can cream of celery soup
salt and white pepper to taste
1 1/2 c. milk
2 c. Bisquick
5 or 6 boneless, skinless chicken breasts or thighs
celery, chopped (optional)
onion, chopped (optional)
paprika (optional)

Cut chicken into bite-sized pieces and brown lightly in a 10-inch skillet in oil on medium to high with celery and onion (optional), stirring occasionally. Don't cook it all the way or it will dry out and be tough. As the chicken is cooking, follow the directions on the Bisquick box for biscuits, but do not cook. When finished, set aside for later.

In a bowl, combine milk and both soups. Stir well and add to the frying pan. Bring it to a boil and then reduce heat to a simmer. Add globs of the sticky dough across the top and cover the pan. Leave for 20 minutes. Sprinkle lightly with paprika before serving.

Serves 6 to 8.