1 can cream of chicken soup
1 can golden mushroom soup
1 1/4 c. water
2 tbsp. onion, diced
1/2 c. green pepper, diced

FILLING:

1 1/2 c. cubed cooked chicken
1/4 c. celery, diced
2 tbsp. onion, diced
1 tsp. parsley flakes
1/4 tsp. pepper
1 can biscuits

In large 3 quart saucepan, combine all ingredients except filling for dumplings. Heat, stirring occasionally until bubbly. Prepare dumplings by mixing ingredients for filling. Separate biscuit dough into 10 biscuits. Roll out 4 inch circle. Place about 1/4 cup chicken mixture on each circle.

Wrap dough around mixture, firmly pressing edges to seal. Place sealed edges down in bubbling soup mixture. Spoon soup mixture over dumplings. Cover tightly and simmer 15-20 minutes until dumplings are not longer doughy. Serve hot with soup mixture as sauce.