Maryland Chicken Supper
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green onion tops||1 Tablespoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Canned cream of chicken soup||10 1⁄2 Ounce|
|Dairy sour cream||1 Cup (16 tbs)|
|Cooked cubed chicken||3 Cup (48 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (0.5 Cup)|
|Crumbled bacon slices||3 (Hormel Bacon, Crisp)|
|Worcestershire sauce||1 Teaspoon|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
Combine onions, celery and chicken broth in saucepan; simmer 20 minutes.
Combine in 2-quart casserole soup, sour cream, chicken, mushrooms, bacon, salt, Worcestershire sauce, pepper and cooked vegetables; mix well.
Drop Biscuits by tablespoonfuls onto casserole.
Bake at 350° for 40 to 45 minutes until golden brown.
Sprinkle with cheese.
Return to oven until the cheese begins to melt.