Yield: 4 Servings
Measure | Ingredient |
---|---|
10¾ ounce | Can condensed cream of |
\N \N | Mushroom soup |
⅛ teaspoon | Marjoram |
⅛ teaspoon | Thyme |
¼ cup | Onion -- chopped |
½ cup | Celery -- chopped |
2½ ounce | Can mushrooms -- drained |
1 cup | Cooked ham -- diced |
1 cup | Cooked chicken -- diced |
10 ounces | Package frozen peas -- |
\N \N | Thawed |
8 ounces | Package refrigerator |
\N \N | Biscuits |
\N \N | Melted butter |
1 tablespoon | Sesame seeds |
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.
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