| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 10 3/4 |
oz |
Can condensed cream of |
|
|
Mushroom soup |
| 1/8 |
ts |
Marjoram |
| 1/8 |
ts |
Thyme |
| 1/4 |
c |
Onion — chopped |
| 1/2 |
c |
Celery — chopped |
| 2 1/2 |
oz |
Can mushrooms — drained |
| 1 |
c |
Cooked ham — diced |
| 1 |
c |
Cooked chicken — diced |
| 10 |
oz |
Package frozen peas — |
|
|
Thawed |
| 8 |
oz |
Package refrigerator |
|
|
Biscuits |
|
|
Melted butter |
| 1 |
tb |
Sesame seeds |
INSTRUCTIONS
In large bowl, combine soup with marjoram, thyme, onion, celery, mushrooms,
ham, chicken, and peas. Pour into slow-cooking pot. Cover and on low for
5 to 6 hours. Spoon into shallow baking dish. Arrange biscuits on top;
brush with melted butter; sprinkle with sesame seeds. Bake in 350 F oven
for 20 to 25 minutes or until biscuits are brown.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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