Classic Maryland Chicken Supper
|Canned condensed cream of chicken soup||10 1⁄2 Ounce (1 can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 can)|
|Cooked and cubed chicken||3 Cup (48 tbs)|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|For drop biscuits|
|All purpose flour||1⁄2 Cup (8 tbs) (Pillsbury's Best)|
|Baking powder||1 Teaspoon|
|Shredded cheese||1⁄2 Cup (8 tbs)|
|Chopped pimiento||1 Tablespoon|
|Dried parsley flakes||1 Teaspoon|
Combine soup, mushrooms, chicken, sour cream, onion, celery, salt, Worcestershire sauce and pepper in P/2-quart casserole.
Bake at 400° for 30 minutes.
Remove from oven.
Stir to mix well.
Drop Biscuits by tablespoon-fuls around edge of casserole.
Bake at 400° for an additional 20 to 25 minutes until golden brown.
Drop Biscuits: Combine flour, baking powder, salt, cheese, pimiento and parsley in mixing bowl.
Combine milk and egg.
Add to dry ingredients, mixing only until blended