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

Fry bacon in skillet until crisp; drain and remove from pan and crumble.

Saute onion, celery, green pepper and mushrooms in bacon drippings until tender. Stir in next 7 ingredients and the bacon. Place in casserole. Bake at 425 degrees for 15 minutes. Put blobs of dough on top and bake another 15 minutes or until golden brown.

DOUGH: Mix the Bisquick, eggs, milk, pimentos and shredded cheese together only until moistened.