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Bacon Biscuit Chicken Casserole

Source of Recipe

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List of Ingredients

3 bacon strips
1/2 cup onion, chopped
1/2 cup celery, thinly sliced
4 ounces can sliced mushrooms, drained
10 3/4 ounces can condensed cream of celery soup, undiluted
1 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Worcestershire sauce
2 ounces jar diced pimientos
4 cups diced cooked chicken
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup cheddar cheese, shredded
1 teaspoon dried parsley
1/4 cup salad oil
6 tablespoons buttermilk
Paprika
Fresh parsley, optional


Recipe

1.In a large skillet, cook bacon. Crumble and set aside.

2.Saute onion, celery and mushrooms in bacon drippings until tender. Add soup, sour cream, salt, pepper, Worcestershire sauce, pimientos, chicken and bacon; mix well.

3.Spread into a greased 13" x 9" x 2" baking dish. Bake at 350 degrees F for 25 minutes.

4.Meanwhile, to prepare biscuits, combine flour, baking powder, soda and salt. Add cheese and parsley. Blend in oil and buttermilk to moisten mixture.

5.With floured fingers, shape dough into 24 mini biscuits. Arrange over partially baked casserole and sprinkle lightly with paprika.

6.Return to oven and bake 20-25 minutes more. Garnish with fresh parsley if desired.