Instructions: In a large, heavy skillet, combine chopped green bell pepper, chopped onion, and butter. Cook until tender, but not brown. Sprinkle flour on top and stir until well blended. Add chicken gumbo soup, 1/2 up cooked rice, and milk. Cook, stirring constantly, until thickened and bubbly.

Slice hard boiled eggs, and add 2 to the skillet, reserving 1 egg for garnish. Add diced ham and return the mixture to a boil; remove from the heat.

Preheat the oven to 450 degrees.

Pour the egg mixture into a baking dish and arrange refrigerated biscuits on top. Add the remaining sliced egg on the top then bake for 10 to 12 minutes, or until the biscuits are brown.

This recipe yields 4 servings.

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