1 lb. sausage (mild or hot)
1/2 c. onions
1 c. thinly sliced carrots
1 c. thinly sliced celery
1 can (10 3/4 oz.) condensed cream of celery soup
1/2 c. milk
2 c. chopped chicken
2 c. self-rising flour
1/4 c. butter, softened
2/3 c. milk

Preheat oven to 400 degrees. Grease a 2 quart casserole dish. Cook sausage, onions, carrots and celery in large skillet until sausage is browned. Drain. Combine soup and milk. Stir soup and chicken into sausage mixture. Set aside. In mixing bowl, cut butter into flour. Add milk and stir with fork only until dough leaves sides of bowl. Press half of dough into bottom of prepared casserole. Pour sausage mixture over dough. Drop remaining dough by spoonfuls over casserole. Bake 25 to 30 minutes or until hot and bubbly and biscuits are golden brown. Makes 6 to 8 servings.