Quick, Easy -N- Fast Chicken Filled Dumplings Recipe

2 cans (10 3/4 oz. each) cream of mushroom, chicken or celery soup
1 1/4 C. milk
2 C. cooked chicken, diced small
1 C. vegetables, such as onions, celery or mushrooms, diced small
salt and pepper to taste
garlic powder to taste
2 cans (12 oz. each, or 10 biscuits) refrigerated biscuits

Preheat the oven to 350F.

In a medium saucepan, pour the two cans of soup and the milk. Stir to combine and bring to a light boil.

While cooking the soup, dice the chicken and selected vegetables in the food processor or dice by hand. Add the spices of choice and mix well; set aside.

Flatten out each biscuit to at least a 3-inch circle. Place about two tablespoons of the chicken mixture on one side of the biscuit, fold the biscuit over the chicken mixture and pinch the edges to seal; set aside. Some chicken mixture will remain.

When all the biscuits are filled, pour enough of the soup mixture in a 9-by-13-inch casserole dish just to coat the bottom. Arrange the filled biscuits in the dish. Use the remaining chicken mixture as a garnish around the biscuits.

Cover and bake 40-50 minutes or until the biscuits are browned on top. Remove the cover if necessary to promote even browning.

These dumplings can also be cooked in a covered electric fry pan.

Makes 8 generous servings.