Chicken-Filled Dumplings

From Tia's Kitchen 

1 can cream of chicken soup

1 can golden mushroom soup

1 c. water

3 Tbsp. chopped onion

1 ½ c. cooked chicken, cubed

¼ c. celery, minced

2 Tbsp. onion, minced

¼ tsp. pepper

1 can refrigerated country-style biscuits



In large saucepan, combine cream of chicken soup, golden mushroom soup, water, and 3 Tbsp. chopped onion; heat to boiling, reduce heat, and simmer.  In small bowl, combine chicken, celery, onion, pepper; stir to blend.  Separate biscuits and roll each one out until thin. Spoon chicken mixture into the center of each; wrap dough around chicken mixture and pinch to seal.  Place dumplings on top of summering soup; spoon soup over dumplings.  Simmer 15-20 minutes, or until dough in dumplings is cooked.  Serve immediately.  Leftovers can be refrigerated and reheated by simmering 15 minutes or until heated.