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(Serves 6)
1 large onion, chopped
1 large bell pepper, chopped
1 (8 oz.) pkg. fresh
mushrooms, sliced
1 (10 3/4 oz.) can Campbell's
cream of mushroom soup
1 (8 oz.) can English peas,
1 (2 oz.) jar or can diced
1 c. canned cream
1/4 c. butter
1/4 c. flour
3 to 4 chicken breasts, boiled
and cubed (reserve broth)
2 (10 oz.) cans Hungry Jack
buttermilk biscuits
salt and pepper to taste

Brown vegetables in butter. Add flour and stir until
well mixed. Add a cup and a half of chicken broth to cream of
mushroom soup and stir until creamy. Add this to vegetable
flour; mix and stir while heating. Add cream and continue
mixing. Add peas and pimentos. Add diced or cubed chicken.
Add more chicken broth to thin as desired. Mix well. Place
biscuits on top of mixture in iron skillet. Place in oven at
350 degrees and cook until biscuits are brown. Serve hot.

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