Chicken Filled Dumplings



2 cans (10-3/4 ounces each) Cream of Mushroom, Chicken, or Celery Soup

1-1/4 cups 2-percent milk

2 cups cooked chicken, diced small

1 cup favorite vegetables, such as onions, celery, mushrooms, bell peppers, diced small

Salt and pepper to taste

Garlic powder to taste

2 cans (12 ounces each, or 10 biscuits) refrigerated biscuits



Preheat oven to 350 degrees.

In medium saucepan, pour the two cans of soup and the milk. Stir to combine and bring to a light boil.

While cooking the soup, dice the chicken and selected veggies in a food processor or dice by hand. Add spices and mix well; set aside.

Flatten out each biscuit to at least a 3-inch circle, or larger. Place about 2 tablespoons of the chicken mixture on one side of the biscuit, fold over the chicken mixture and pinch edges to seal; set aside. Some chicken will not be used.

When all the biscuits are filled, pour enough of the soup mixture in a 9-by-13-inch casserole dish to coat the bottom. Arrange the biscuits in the dish and spoon the remaining chicken mixture around the biscuits. Pour the remaining soup mixture over the top.

Cover and bake 40-50 minutes or until the biscuits are browned. Remove the cover if necessary to promote even browning.

These dumplings can be cooked in a covered electric fry pan.

Makes 8 generous servings.