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Chicken Casserole

3 bacon strips
1/2 cup chopped onion
1/2 cup thinly sliced celery
4-ounce can sliced mushrooms, drained
10 3/4-ounce can condensed cream of celery soup, undiluted
1 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Worcestershire sauce
2-ounce jar diced pimientos
3 to 4 cups diced cooked chicken

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 teaspoon dried parsley
1/4 cup salad oil
6 to 7 tablespoons buttermilk
Fresh parsley, optional

In a large skillet, cook bacon. Crumble and set aside. Saute
onion, celery and mushrooms in bacon drippings until tender. Add
soup, sour cream, salt, pepper, Worcestershire sauce, pimientos,
chicken and bacon; mix well. Spread into a greased 13" x 9" x 2"
baking dish. Bake at 350 F. for 25 minutes. Meanwhile, to prepare
biscuits, combine flour, baking powder, soda and salt. Add cheese
and parsley. Blend in oil and buttermilk to moisten mixture. With
floured fingers, shape dough into 24 mini biscuits. Arrange over
partially baked casserole and sprinkle lightly with paprika. Return
to oven and bake 20-25 minutes more. Garnish with fresh parsley
if desired. Yields 6 servings.


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