Lisa (Broussard) Ryan's version
Ingredients:
SAUCE -"Soup"
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/4 cups water
1/2 cup chopped bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
DUMPLINGS
3 (5oz) cans boned chicken cut up or 1 1/2 cups cut up cooked chicken
1/4 cup chopped celery
2 Tablespoons chopped onion
1 Tablespoons chopped parsley
salt & pepper to taste
1 can (8oz) buttermilk or country style biscuits.
Instructions:
In large 3 qt saucepan combine all the sauce ingredients. Heat stirring until bubbly. To prepare dumplings combine the ingredients ,except biscuits and mix well. Separate biscuits and roll each to about a 4 inch circle. Place about 1/4 cup chicken mix on each circle. Wrap dough around mix and seal edges. Put the dumplings sealed end down in the soup mixture: spoon soup over dumplings. Cover tightly and cook over medium heat 15 to 20 minutes until no longer doughy. Serve hot with soup mixture.
TIPS:
Dumplings can be made ahead and refrigerated covered. Place the dumplings in the hot soup mixture and cook as directed. May be frozen.
This recipe came from Father Hubert Broussard's housekeeper Buelah. When we visited him in Thibodaux, Louisiana she loved to serve this and hear us rave about it.
Sent in by my sister, Lisa ( Broussard) Ryan
