1 can Cream of Chicken Soup (concentrated)
1 can Cream of Mushroom Soup (concentrated)
1.75 soup cans water
1 8oz can chicken, drained
3 to 4 stalks celery
1 onion
1 or 2 cans buttermilk biscuits
parsley flakes
pepper Chop celery and onion into 1/4 inch bits or so, dump soup into large skillet and combine in water and whatever seasonings suit you. Pour veggies into bowl and mix with chicken. Put in a little more pepper. Open biscuits and pound flat, filling each one and setting aside. You can use one or two rolls of biscuits, but remember to cook longer if you use two.
This recipe keeps well, too, just spoon any leftovers into covered bowl and reheat when ready.