2-1/2 cups water
1 cup cooked chicken, de-boned
3 cups cooked rice
2 cans (or 1 big can) cream of chicken soup
1 can cream of chicken herbs soup
1 can golden mushroom soup
1 can small biscuits (approx. 10)
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1 tsp. Cajun seasoning
1 tsp. black pepper

In large pot over high heat combine everything except biscuits.  Stir until boiling.  Cut biscuits into fourths or halves and drop into soup mixture.  Cover well with broth, cook over medium heat for 20-30 minutes, stirring frequently, until biscuits are cooked through.  Serve over rice.

Serves 8