Boil the chicken, celery, carrot and onion in salted water until tender. Remove chicken from broth. Cool, debone and set aside. Add can of cream of chicken soup to the broth. Stir, simmer on low heat. On a floured board, roll out each biscuit, and cut into strips. Drop biscuit strips onto soup mixture, alternating with pieces of boned chicken. Using a large spoon, push the biscuit and chicken layers into the soup mixture. Cover and simmer, 15 minutes, until mixture is thickened and dumplings are cooked. Posted to Bakery-Shoppe Digest V1 #238 by "Catherine M. Frazier" on Sep 14, 1997