Place 4 chicken breasts, washed, skin on, into a large dutch oven pot.  Add 3 chopped green onions, and 1 medium, chopped onion, and 1 cup celery, chopped.  Cover with water, bring to a boil, and reduce to a simmer, until chicken and vegetables are cooked and tender.  Remove chicken, and allow to cool off to the side.  Add 1 large jar sliced mushrooms and 1 can cream of mushroom soup to stock in pot, and stir until dissolved.  Debone and chop chicken and add it back in.

Prepare dumplings according to directions on Pioneer or Biquick Baking mix, and with a can of evaporated milk.  Add remaining milk to stock, and salt and pepper to taste.  Spoon in dumplings and cook about 6 - 8 minutes, covered,  until done.