Ingredients

• 1 lb chicken breasts
• 2 cans cream of mushroom soup
• 2 cans golden mushroom soup
• 4 cups chicken broth
• 1 small onion finely chopped
• 1 cup finely chopped carrots
• 1 cup finely chopped celery
• 1 roll of Pillsbury Grands Buttermilk Biscuits (or equivalent brand)

Directions

1.  Cut chickens breast into bite-size pieces.

2.  Place chicken, onion, carrots and celery in a large pan with a little oil.

3.  Cook until chicken is done.

4.  On a floured surface, roll out each biscuit with a rolling pin to a thickness of 1/8″

5.   Fill each flattened biscuit with the chicken mixture, folding over and seal by pinching edges, making a turnover.

6.   Mix both mushroom soups and broth in a large pan.

7.   Carefully place dumplings into liquid, cover and cook 30 minutes.

8.  Enjoy!!