3 bacon slices
3/4 c. chopped onion
1/2 c. chopped celery
1/4 c. chop green pepper
1 sm. can sliced mushrooms, drain
1 can cream of celery soup
3 c. cooked chicken, cubed
1/4 tsp. salt
1/8 tsp. black pepper
2 tsp. Worcestershire sauce
1 tbsp. milk

Fry bacon in skillet until crisp. Remove and drain on paper towels. Crumble. Sauté onion, celery, green pepper and mushrooms in bacon drippings until tender. Combine soup and sour cream in a bowl. Add chicken, salt, Worcestershire sauce, pepper, milk, bacon and sauteed vegetables; mix well. Turn into greased 2-quart casserole dish.

Biscuits:

2 c. Bisquick
2 eggs, slightly beaten
1/2 c. milk
1 tbsp. pimiento, chopped
1 c. cheddar cheese, shredded

Combine biscuit mix, eggs, milk, pimientos and cheese; mix until just blended. Drop by spoonfuls on top of chicken mixture.

Bake at 350°F for 45 minutes or until biscuits are golden.

Serves 6 to 8.