| 1 | lb bulk pork sausage |
| 1 | cup thinly sliced carrots |
| 1 | cup thinly sliced celery |
| 1 | medium onion, chopped (1/2 cup) |
| 2 | cups cubed cooked chicken |
| 1 | can (10 3/4 oz) condensed cream of celery soup |
| 1/2 | cup milk |
| 2 | cups Gold Medal® self-rising flour |
| 1/4 | cup butter or margarine |
| 2/3 | cup milk |
Serve with...
Iced Applesauce Cake
Total Time:
1 hour 25 min
| 1. | Heat oven to 400°F. Grease 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook sausage, carrots, celery and onion over medium heat, stirring occasionally, until sausage is browned and vegetables are tender; drain. Stir in chicken, soup and 1/2 cup milk. |
| 2. | Place flour in large bowl. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add 2/3 cup milk; stir until dough leaves side of bowl. Press half of dough into bottom of casserole. Pour sausage mixture over dough. Drop remaining dough by tablespoonfuls over sausage mixture. |
| 3. | Bake 25 to 30 minutes or until sausage mixture is hot and bubbly and biscuits are golden brown. |
| Bake 28 to 33 minutes. |
|
| Serve a salad of mixed greens and your favorite dressing. |
Nutrition Information:
370 ( 170); 19g ( 8g, 0g); 70mg; 980mg; 30g ( 2g, 4g); 20g 60%; 2%; 20%; 15% 1 1/2 ; 1/2 ; 0 ; 2 ; 1/2 2