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1. Turn the oven to 350 degrees and preheat.
2. Cook, crisp and crumble the bacon in a large skillet, then set aside.
3. Add the mushrooms, celery and onion to the skillet and sauté until tender.
4. Add the sour cream, soup, salt, pepper, pimientos, Worcestershire sauce, bacon and chicken and mix thoroughly.
5. Grease a 13 x 9 inch casserole baking dish with butter.
6. Transfer the mixture into the prepared baking dish and bake for 25 minutes.
7. Combine the baking powder/soda, flour and salt in a large bowl.
8. Add the cheese and parsley, oil and buttermilk and blend until moistened.
9. Shape the dough into 24 biscuits.
10. Arrange the biscuits over the mixture in the dish and sprinkle with paprika.
11. Bake for another 25 minutes.
12. Serve garnished with parsley.
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