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| 3/4 Tasse | onions chopped |
| 1/2 Tasse | celery chopped |
| 1 Esslöffel | green Onion Tops chopped |
| 1/2 Tasse | chicken broth |
| 1 Dose | Cream of Chicken Soup chicken cream soup |
| 1 Karton | sour cream |
| 3 Tasse | Cooked chicken; cubed |
| 1 Dose | (4-oz) sliced mushrooms; drained |
| 3 Scheibe | Crisp bacon; crumbled |
| 1 Teelöffel | salt |
| 1 Teelöffel | Worcestershire Sauce |
| 1/8 Teelöffel | pepper |
| 1/4 Tasse | Cheddar cheese shredded |
| 1 Tasse | flour |
| 2 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 2 | Eggs slightly beaten |
| 1/2 Tasse | milk |
| 1 Esslöffel | green pepper chopped |
| 1 Esslöffel | Red pepper or pimento; chopped |
| 1 Tasse | Cheddar cheese shredded |
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Combine onions, celery and chicken broth in saucepan; simmer 20 minutes. In a 2 quart casserole combine the soup, sour cream, chicken, mushrooms, bacon, salt, Worcestershire sauce, pepper and cooked vegetables. Mix well. Drop biscuits by tablespoon onto casserole. Bake at 350 degrees for 40 to 45 minutes until golden brown. Sprinkle with cheese and retum to oven to melt cheese. Serves 10.
To make biscuits; Combine in mixing bowl flour, baking powder and salt. Add eggs, milk, peppers and cheese. Mix until well blended. Drop onto top of casserole.
From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,
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