Easy Chicken Stew - cooking recipe

Ingredients

2 cans cream of chicken soup
1 soup can water
2 to 3 c. cooked, cubed chicken
1 1/2 c. each frozen peas and diced carrots or use 2 (10 oz.) pkg.
1/2 c. chopped celery
8 oz. can Pillsbury or other brand refrigerated buttermilk or country style biscuits
1 tsp. parsley flakes

Preparation

In a large saucepan, combine first 5 ingredients.
Heat until hot and bubbly. Separate biscuit dough into 10 biscuits.
Cut each in half. Drop biscuit halves into hot chicken mixture.
Sprinkle with parsley. Cook over medium heat, uncovered, for 10 minutes. Cover tightly and simmer 15 minutes longer. Serve immediately. Makes 5 to 6 servings.