3 tbsp. chopped ce le ry

2 tbsp. Worcestershire sauce

2/3 drops Tabasco

Salt & pepper to taste

1 can (10 count) Hungry Jack buttermilk biscuits & 1 sm. can

1 can cre a m of mushroom or chicken


1/2 c. sour cream

1/2 c. milk

2 c. grated Cheddar cheese



Cut chicken up into v ery small pieces.   In a skillet melt margari n e and saute onion and celery.   Add Worcestershire s a uce, Tabasco, salt a n d pepper.   Add cut up chicken to this mixture. In a bowl, mix soup, s o ur cream and milk; set aside.   With a rolling pin, roll e a ch b i scuit out flat.   Put a spoonful of chicken mixture on each bis c uit, fold biscuit o v er and pinch all edges together.   P lace biscuits in lightly greased baking dish and bake 10-15 minutes at 400

degrees or until lightly brown.   Remove from oven and cover wi t h soup mixture and grated cheese and return to oven for 1 0-15 minutes until ch eese

and soup are bubbly.



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1 med. onion, chopped

2 tbsp. margarine

1 1/2 c. shredded cooked chicken

1 jar pica n te sauce

8 flour tortillas (6")

1 pkg. (3 oz.) cream c heese, cu b ed

1 tsp. ground cumin

2 c. shre d d ed extra sharp Cheddar cheese

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