10 1/2 oz. can cream of chicken soup
4 oz. mushroom stems & pieces, drained
3 c. cubed, cooked chicken
3/4 c. dairy sour cream
1/2 c. chopped onion
1/2 c. chopped celery
1 tsp. salt
1 tsp. Worcestershire sauce
1/8 tsp. pepper

Combine soup, mushrooms, chicken, sour cream, onion, celery, salt, Worcestershire sauce and pepper in 1 1/2 quart casserole. Cover and bake 30 minutes at 400 degrees. Remove, stir and mix well. Drop biscuits by tablespoon around edge of casserole. Bake 20 to 25 minutes at 400 degrees.

DROP BISCUITS:

1/2 c. flour
1 tsp. baking powder
1/3 tsp. salt
1/2 c. shredded cheese
1 tbsp. chopped pimiento
1 tsp. parsley flakes
2 tbsp. milk
1 egg

Combine flour, baking powder, salt, cheese, pimiento and parsley in mixing bowl. Combine milk and egg. Add to dry ingredients mixing only until blended.

Suggestion: If you prefer more biscuits, use a 2 quart casserole, double the biscuit recipe and bake 30 to 35 minutes at 400 degrees. Serves 5.