1 (2 to 3 lbs.) chicken
1 can cream of mushroom soup
1 soup can chicken broth, strained
1 sm. can green peas, undrained
1 sm. onion, chopped
1/2 c. chopped celery
Dash Worcestershire sauce
Dash hot sauce
1/2 tsp. salt
1/8 tsp. pepper
2 hard cooked eggs, cut up
Biscuit mix
Milk

Cook chicken until very tender. Remove from bones. Cut into bite size pieces and place in large buttered baking dish (10 inch skillet). Add soup, broth, peas, sauces, onion, celery, salt and pepper. Gently cover with biscuit mix mixed with milk to just pouring consistency. Bake at 350 degrees until brown 30 to 45 minutes. Serves 8 to 10.