Busters Recipes

Chicken Filled Biscuit Dumplings 1
 
1 can (10 1/2 oz.) condensed cream of chicken soup
1 can (10 1/2 oz.) condensed golden mushroom soup
1 1/4 c. water
1/2 c. chopped green pepper
2 T. chopped onion
 
Dumplings
 
3 cans (5 oz. each) undrained boned chicken, cut up or
1 1/2 cups cubed cooked chicken
1/4 c. chopped celery
2 T. chopped onion
1 t. parsley flakes
1/8 to 1/4 t. pepper
1 can (8 oz.) refrigerated buttermilk or country style
biscuits
 
In large 3-quart saucepan, combine all ingredients
except Dumplings.  Heat, stirring occasionally, until
bubbly.
 
Prepare Dumplings.  Place sealed edges down in
bubbling soup mixture; spoon soup over Dumplings.
cover tightly and cook over medium heat for 15 to 20
minutes until Dumplings are no longer doughy.  Serve
hot with soup mixture as sauce.
 
Dumplings:  In medium mixing bowl, combine all
ingredients except biscuits; mix well.  Separate
biscuit dough into 10 biscuits.  pat or roll out each
to about a 4-inch circle.  Place about 1/4 cup chicken
mixture on each circle.  Wrap dough around mixture,
firmly pressing edges to seal.

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