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
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.
Yields
4 Servings