Recipe: Smothered Chicken Bake with Black Pepper Biscuits (using cooked chicken)

SMOTHERED CHICKEN BAKE WITH BLACK PEPPER BISCUITS

FOR THE FILLING:
2 tablespoons butter or margarine
3 carrots, sliced
3 stalks celery, sliced
1 large onion, cut into thin wedges
1 (10 3/4 ounce) can condensed cream of celery soup
3/4 cup chicken broth
3 cups cubed cooked chicken
FOR THE BISCUITS:
1 1/2 cups self-rising flour
1/2 cup butter or margarine, melted
1/3 cup milk
3/4 teaspoon coarsely ground black pepper

TO PREPARE THE CHICKEN:
Heat oven to 400 degrees F. Grease a shallow 2-quart casserole.

Melt butter in a large skillet over medium-high heat. Add carrots, celery and onion; cook 7 to 8 minutes or until crisp-tender, stirring occasionally. Add soup and broth; mix well.

Spread chicken in greased casserole. Spoon vegetable mixture over chicken.

TO MAKE THE BISCUITS:
In medium bowl, combine all biscuit ingredients; stir with fork just until dry ingredients are moistened. Drop dough by tablespoonfuls over chicken mixture.

Bake at 400 degrees F for 25 to 30 minutes or until biscuits are golden brown.

Makes 6 servings
Source: Southern Traditions by Martha White