Serves 4

1/4 pound lean bacon

Vegetable oil

3 tablespoons flour

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup fresh ripe or canned chopped tomatoes

2 tablespoons Worcestershire sauce

4 to 12 drops Tabasco

1-1/4 cups water

1 teaspoon salt or to taste

1 package (10 ounces) frozen succotash, thawed

2 cups cooked, chopped chicken

8 to 10 ready to bake buttermilk biscuits

Grease a deep 9-inch pie plate or ovenproof dish. In large, heavy skillet, over medium-high heat, cook bacon until crisp. Remove bacon with a slotted spoon to drain; crumble. Pour drippings into a measuring cup and add oil to bring to 1/2 cup. Return to skillet and stir in flour. Cook over medium heat, stirring constantly, for 5 to 10 minutes or until well browned. Add onions and cook 1 minute. Stir in green peppers, tomatoes, sauces, and water; season to taste with salt. Simmer until slightly thickened or about 1 to 3 minutes; stir in succotash bacon and chicken. Pour into prepared dish. Preheat oven to 425oF. Place biscuits on top of filling with edges touching. Bake for 15 to 20 minutes or until filling is hot and biscuits are golden brown.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission


Chicken Recipes

Chicken Recipes


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