Recipe: Ballard Biscuits Bubble Top Chicken Bake (using refrigerated biscuit dough)

BALLARD BISCUITS BUBBLE TOP CHICKEN BAKE

2 cups cubed, cooked chicken
1 cup frozen broccoli cuts
1 cup sour cream
1/2 cup sliced water chestnuts
2 oz. shredded Mozzarella cheese
2 tbsp. sliced pimiento
2 tbsp. sliced green onion
3 to 4 drops hot Pepper sauce
Salt and pepper
1 (7.5 oz.) can Ballard extra light biscuits*
Fresh parsley (for garnish)

Preheat oven to 425 degrees F. Grease a 9 inch pie plate.

In medium bowl, combine chicken, broccoli, sour cream, water chestnuts, pimientos, onion, cheese, hot pepper sauce, salt and pepper. Blend well and spoon into pie pan.

Bake for 20 to 25 minutes or until hot and bubbly around edges.

Separate biscuit dough into 10 biscuits, cut each into quarters and arrange on hot chicken mixture in a single layer.

Bake for an additional 9 to 13 minutes or until biscuits are light golden brown.

Garnish with parsley.

Makes 4 to 6 servings
Source: unknown

*One can Pillsbury refrigerated biscuit dough may be substituted.