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"
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|Serving Size: 1 Serving (1724g)|
|Recipe Makes: 1|
|Calories from Fat: 1411 (60%)|
|Amt Per Serving||% DV|
|Total Fat 156.8g||209 %|
|Saturated Fat 44.8g||224 %|
|Monounsaturated Fat 65.4g|
|Polyunsanturated Fat 33.5g|
|Cholesterol 713.7mg||220 %|
|Sodium 3118.2mg||108 %|
|Potassium 2412.1mg||63 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 35g|
|Protein 181.5g||259 %|
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Calories per serving: 2338
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