Bubble Top Chicken Bake

• 2 c. cubed cooked chicken
• 1 c. frozen broccoli cuts
• 1 c. sour cream
• 1/2 c. sliced water chestnuts
• 1/2 c. shredded Mozzarella cheese
• 2 Tbsp. sliced pimentos
• 2 Tbsp. sliced green onions
• 1 can biscuits (10 count)
• parsley
• salt and pepper (optional)

1. Heat oven to 425u0b0.
2. Grease 9-inch pie pan.
3. In medium bowl, combine chicken, broccoli, sour cream, water chestnuts, pimentos, onions, cheese and salt and pepper; blend well.
4. Spoon into greased pan.
5. Bake at 425u0b0 for 20 to 25 minutes or until hot and bubbly around edges.
6. Separate biscuit dough into 10 biscuits; cut each biscuit into fourths.
7. Remove chicken mixture from oven. Arrange biscuit pieces in single layer over hot chicken mixture. Bake for an additional 9 to 13 minutes or until biscuits are light golden brown.
8. Garnish with parsley.
9. Makes 4 to 6 servings.

chicken, frozen broccoli cuts, sour cream, water chestnuts, mozzarella cheese, pimentos, green onions, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=197314 (may not work)