3 strips bacon
3/4 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 (4 oz.) can sliced mushrooms, drained
1 (10 1/2 oz.) can condensed cream of celery soup
1 c. dairy sour cream
3 c. cubed cooked chicken
1/4 tsp. salt
1/2 c. milk
1 c. shredded Cheddar cheese
2 tsp. Worcestershire sauce
1/8 tsp. pepper
1 tbsp. milk
2 c. biscuit mix
2 eggs, slightly beaten
1 tbsp. chopped pimento

Fry bacon until crisp. Remove and drain on paper towel. Crumble. Saute onion, celery, green pepper and mushrooms in bacon drippings 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 and turn into greased 2-quart casserole. Bake at 350 degrees for 45 minutes to 1 hour.