| | Directions | | Heat oven to 350°; lightly butter a 13x9 inch baking dish. In a large skillet, melt butter and then add celery, carrot and onion; cook stirring often about 4 minutes until tender crisp. Add chicken soup and stir to mix with vegetables; blend in the chicken broth, chicken bouillon and then bring to a low boil. Mix cornstarch with 1/4 cup water and stir into vegetable mixture. Add ham and frozen peas and bring to a bubbly boil; pour into a 13x9 inch baking dish. Sprinkle with cheese and then top with biscuits. Spoon a little of the soup-broth over each biscuit and then bake about 30 to 35 minutes until biscuits are nice and browned. |
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| Ingredients | | - |  | 4 cups cooked ham, cut into bite size cubes |
| - | | 3 tablespoons butter |
| - | | 2 cups sliced celery |
| - | | 2 cups diced white onion |
| - | | 1/2 cup chopped carrot |
| - | | 1 can cream of chicken soup |
| - | | 2 cans chicken broth (14 ounce cans) |
| - | | 1 tablespoon chicken bouillon granules |
| - | | 3 tablespoons cornstarch |
| - | | 1/4 cup water |
| - | | 2 cups frozen peas |
| - | | 1 cup shredded Swiss Cheese (or cheddar cheese) |
| - | | 1 can Grands Southern Style biscuits (16.3 ounce can) |
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