3 slices bacon, fried and crumbled
1/2 c. chopped onion
1/2 c. thinly sliced celery
1 (4 oz.) can sliced mushrooms, drained
1 (10 3/4 oz.) can cream of celery soup
1 c. sour cream
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. Worcestershire sauce
1 (2 oz.) jar diced pimentos
3-4 c. diced cooked chicken or turkey

BISCUITS:

1 1/2 c. flour
1 1/2 tsp. baking power
1/2 tsp. salt
1/4 c. salad oil
1 c. shredded cheese
1/4 tsp. baking soda
1 tsp. parsley flakes
6-7 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 12x8x2 baking dish. Bake at 350 for 25 minutes.

While chicken is baking prepare biscuits. Combine flour, baking powder, soda and salt. Stir in cheese and parsley flakes, add oil and buttermilk to moisten mixture well. With floured fingers shape dough into 24 mini-biscuits. Arrange over partially baked casserole. Sprinkle top of biscuits lightly with paprika. Return to oven and bake 20-25 minutes more. Garnish with fresh parsley.