3 strips bacon
1/4 cup onion — chopped
1/2 cup celery — chopped
1/4 cup green pepper — chopped
1 can sliced mushrooms (4 ounces) — drained
1 can condensed cream of celery soup — (10 1/2 ounces)
1 cup dairy sour cream
3 cups chicken — cooked & cubed
1/4 teaspoon salt
2 teaspoons Worcestershire sauce
1/8 teaspoon pepper
1 tablespoon milk
2 cups biscuit mix
2 eggs — slightly beaten
1/2 cup milk
1 tablespoon pimento — chopped
1 cup cheddar cheese — shredded
Fry bacon in skillet until crisp. Remove and drain on paper towels. Crumble. Saute onion, celery, green pepper and mushrooms in bacon dripping until tender. Do not brown.
Combine soup and sour cream in a bowl. Add chicken, salt, Worcestershire sauce, pepper, 1 tablespoon milk, bacon, and sauteed vegetables; mix well. Turn into a 2 quart greased casserole.
Combine biscuit mix, eggs, 1/2 cup milk, pimentos, and cheese; mix until just blended. Drop by spoonfuls on top of chicken mixture.
Bake in moderate oven, 350 degrees, for 45 minutes or until biscuits are golden.
Makes 6-8 servings.