November 12, 2010

LOUISIANA CHICKEN FILLED BISCUIT DUMPLINGS


2-3 chicken breasts, cooked and deboned
1/4 c. chopped celery
4 tbsp. chopped onion
1 tbsp. chopped fresh parsley flakes
1 carrot, diced small
1/2 c. chopped mushrooms
1/3 c. chopped green pepper
1/4 tsp. pepper
1/4 tsp. salt
10 buttermilk biscuits (pop 'n fresh)
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/4 c. chicken broth

Chop chicken and place in bowl. Add next 8 ingredients and mix well. Separate uncooked biscuits and roll each out to make a 4-inch circle. Place 1 tablespoon of mixture in center of each biscuit circle and roll up edges to make a dumpling.Then combine soups and broth and any remaining filling in 3-quart saucepan. Place dumplings, sealed edges down, in soup mixture. Cover tightly. Cook 30 minutes over medium low heat.

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