CHICKEN AND DUMPLINGS

2-1/2 cups water
1 cup cooked chicken, deboned
3 cups cooked rice
2 cans (or 1 big can) cream of chicken soup
1 can cream of chicken herbs soup
1 can golden mushroom soup
1 can cheap biscuits (approx. 10)
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1 tsp. cajun seasoning
1 tsp. black pepper

In large pot over high heat combine eveything except bisquits. Stir till boiling. Cut biscuits into fourths or halfs and drop into soup mixture. Cover well with broth, cook over medium heat for 20-30 minutes, stirring frequently, till bisquits are cooked through. Serve over rice.

Serves 8.