| • | Boil chicken until done, remove from water. Remove skin and de-bone.Separate into small pieces.
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| • | Drain off any grease from leftover chicken broth.
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| • | Add 2 bouillon cubes and stir over medium heat.
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| • | Return chicken pieces back to broth.
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| • | Pour in 1/2 cup of whole milk.
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| • | Add salt and pepper to taste.
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| • | Add 1/2 package of frozen peas and carrots. Dice onion and add.
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| • | Pour in cream of chicken soup and cream of celery soup; stir well.
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| • | Simmer for 10 minutes over medium heat.
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| • | Add biscuit dumplings, each one separated into 2 pieces and cut in half.
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| • | Boil for 10-15 minutes.
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| • | Add evaporated milk and stir gently.
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| • | Cook on medium heat for 10 minutes more.
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| • | Chicken Dumplings is ready. |
