Chicken and Dumplings

1 lb baked chicken breast, diced
32 oz. Fat Free, less sodium chicken broth
1 10.5 oz can fat free cream of mushroom soup
1 10.5 oz can fat free cream of celery soup

1/2 cup slice button mushrooms
16 oz bag frozen asparagus stir fry mix
1 cup frozen peas

1/2 tsp salt
1/4 tsp fresh cracked back pepper

4 Grands buttermilk biscuits


Combine broth and both soups in a large soup pot. Whisk together. Add in all veggies as well as salt and pepper. Bring to a boil. Cook until mushrooms are tender. Add in diced chicken breast. Cut each biscuit into 4 pieces. Cover pan and turn off heat. Allow chicken and dumplings to sit with lid on for 10 minutes so dumplings will cook thru.