Cook, debone & dice chicken. In large saucepan combine all soups, water, green pepper & 2 Tbs chopped onion. Heat, stirring occasionally until bubbly. To make dumplings, in medium bowl combine chicken, celery, 2 Tbs onion, parsley & pepper. Mix well. Separate biscuits into 10 biscuits. Roll each out into 4-inch circle. Place 1/4 cup chicken mixture on each. Fold over, making half-circle. Press edges with tines of fork to seal. Place in soup mixture which is bubbly. Spoon soup over dumplings. Cover tightly & cook 15-20 minutes. Makes 10, sufficient for 4-5 people. Reheat, covered, about 15-20 minutes. MRS. THOMAS IGOU From
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 180 (60%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 5g|
|Cholesterol 69.7mg||21 %|
|Sodium 678.1mg||23 %|
|Potassium 296.6mg||8 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 10.3g|
|Protein 18.8g||27 %|
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Calories per serving: 301
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