3 slices bacon, fried and crumbled
1/2 c. chopped onion
1/2 c. thinly sliced celery
1 (4 oz.) can mushrooms, drained
1 (10 3/4 oz.) can cream of celery soup
1 c. sour cream
Salt and pepper
2 tsp. Worcestershire sauce
1 (2 oz.) jar diced pimentos
3 to 4 c. diced, cooked chicken

BISCUITS:

1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 c. shredded Cheddar cheese (4 oz.)
1 tsp. parsley flakes
1/4 c. salad oil
6 to 7 tbsp. buttermilk

Saute onion, celery, and mushrooms in bacon drippings until glossy. Combine soup, sour cream, salt and pepper, Worcestershire sauce, and pimentos. Add chicken, bacon, and sauteed vegetables; mix well. Spread into greased 12 x 8 x 2 inch baking dish. Bake at 350 degrees for 25 minutes. While chicken is baking, prepare biscuits. Combine first 4 ingredients. Stir in cheese and parsley. Add oil and buttermilk to moisten mixture. With floured fingers, shape dough into 24 miniature biscuits. Arrange over partially baked casserole. Sprinkle top of biscuits lightly with paprika. Return to oven and bake 20 to 25 minutes more.