1  can (10-3/4 ounce) cream of mushroom soup
        1  can (10-3/4 ounce) cream of chicken soup
1-1/4  cups water
    1/2  cup chopped green pepper
        2  tablespoons chopped onion
1-1/2  cups cooked, finely chopped turkey or chicken
    1/4  cup finely chopped celery
        2  tablespoons chopped onion
        1  teaspoon parsley flakes
    1/4  teaspoon pepper
        1  can (7.5-ounce) Pillsbury Refrigerated Biscuits
Fresh parsley, if desired

In large skillet, combine soups, water, green pepper and 2 tablespoons onion.  Heat, stirring occasionally, until bubbly; reduce heat and simmer while preparing dumplings.  Combine turkey, celery, remaining 2 tablespoons onion, parsley and pepper.  Separate dough into 10 biscuits; press or roll each to a 4-inch circle.  Place approximately 1/4 cup turkey mixture on center of each biscuit.  Wrap dough around mixture, firmly pressing edges to seal tightly.  Place dumplings, sealed edges down, in hot soup mixture; spoon soup over dumplings.  Cover tightly and simmer over low heat 20 to 25 minutes or until dumplings are no longer doughy.  Garnish with fresh parsley.  4 to 5 servings.