7 boneless chicken thighs

2 (10.75 ounce) cans condensed cream of celery soup

1 (12 ounce) package buttermilk biscuits

salt and pepper to taste

Directions

1 In a large pot over high heat, combine the chicken and enough water to cover and boil for 15 to 20 minutes. Drain some of the water, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot. 2 Reduce heat to medium and add the cans of soup. Roll the biscuit dough into tiny balls and add to the soup. Continue simmering over medium heat for 7 to 8 minutes, or until the dough balls are coooked through. (Note: Do not allow dough to cook too long or the balls will start to get somewhat hard.)

-- Anonymous, July 01, 2001