• 1 can Pillsbury Hungry Jack Bisquits (10 count)
• 1 can white chicken breast
• 1 can GOLDEN mushroom soup
• 1 can cream of chicken soup
• 1 1/3 cans water
• 1 small onion, finely diced
• 1 rib celery, finely diced
• salt and freshly ground pepper, to taste
• 1/2 tsp crushed parsley
• 1/2 tsp dry minced onions

1. In a dutch oven combine the soups with the water, sprinkle in the crushed parsley and the dry onions.
2. Blend with a whisk.
3. Simmer 2 or 3 minutes.
4. Drain the chicken breast and flake apart with a fork.
5. Add the finely diced onion, celery, salt and pepper.
6. Lay the bisquits out on a counter and roll each into a 4 - 4 1/2 inch circle.
7. Divide the chicken mixture evenly among the 10 bisquits.
8. Fold each bisquit in half over the filling and twist the top of the dough to hold in the filling.
9. Lay in the soups mixture, gently turn over with a spoon, cover and SIMMER for 20 minutes.

NO PEEKING. This is an easy, simple way to make a dish similar to the old fashioned chicken & dumplings. The recipe came from an old Pillsbury cookbook. Some ingredients have been changed through the years.