2 c. cubed, cooked chicken
1 c. frozen broccoli cuts
1 c. sour cream
1/2 c. sliced water chestnuts
2 oz. shredded Mozzarella cheese
Parsley
2 tbsp. sliced pimiento
2 tbsp. sliced green onion
3 to 4 drops hot Pepper sauce
Salt and pepper
7.5 oz. can Ballard extra light biscuits

Heat oven to 425 degrees. Grease a 9 inch pie plate. In medium bowl, combine chicken, broccoli, sour cream, water chestnuts, pimientos, onion, cheese, and hot pepper sauce. Blend well and spoon into pie pan. Bake for 20 to 25 minutes or until hot and bubbly around edges. Separate biscuit dough into 10 biscuits, cut each into quarters and arrange on hot chicken mixture in a single layer. Bake for an additional 9 to 13 minutes or until biscuits are light golden brown. Garnish with parsley. Makes 4 to 6 servings.