Chicken casserole w/confetti biscuits

10 Servings

Ingredients

Quantity Ingredient
¾ cup Onions; chopped
½ cup Celery; chopped
1 tablespoon Green onion tops; chopped
½ cup Chicken broth
1 can Cream of chicken soup
1 carton Sour cream
3 cups Cooked chicken; cubed
1 can (4-oz) sliced mushrooms; drained
3 slices Crisp bacon; crumbled
1 teaspoon Salt
1 teaspoon Worcestershire sauce
⅛ teaspoon Pepper
¼ cup Cheddar cheese; shredded
1 cup Flour
2 teaspoons Baking powder
½ teaspoon Salt
2 Eggs; slightly beaten
½ cup Milk
1 tablespoon Green pepper; chopped
1 tablespoon Red pepper or pimento; chopped
1 cup Cheddar cheese; shredded

Directions

CONFETTI BISCUITS

Combine onions, celery and chicken broth in saucepan; simmer 20 minutes.

In a 2 quart casserole combine the soup, sour cream, chicken, mushrooms, bacon, salt, Worcestershire sauce, pepper and cooked vegetables. Mix well.

Drop biscuits by tablespoon onto casserole. Bake at 350 degrees for 40 to 45 minutes until golden brown. Sprinkle with cheese and retum to oven to melt cheese. Serves 10.

To make biscuits; Combine in mixing bowl flour, baking powder and salt.

Add eggs, milk, peppers and cheese. Mix until well blended. Drop onto top of casserole.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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