In 10-inch nonstick skillet, heat soup over medium heat, stirring occasionally, until bubbly.
Separate dough into 10 biscuits; cut each into quarters. Place biscuit quarters on top of hot soup. Simmer uncovered 10 minutes.
Cover; simmer 8 to 10 minutes longer or until biscuits are no longer doughy. Sprinkle with parsley.