Instructions: Saute onion and celery in 2 tablespoons butter until onion is transparent, but not brown; add pimiento. Add chicken and pour into 2 qt. casserole.

Melt remaining 2 tablespoons butter in skillet. Add flour and stir until smooth. Add chicken broth, soy sauce, pepper and garlic salt; cook and stir over medium heat until sauce thickens. Pour over chicken in casserole, cover and place in hot oven (425 F.) about 20 minutes, or until bubbly hot. Remove from oven.

Arrange slices of crust over top of hot chicken in casserole. Return to oven and bake about 12 minutes more, or until crust is light golden brown. Make 8 servings.

CRUST

Make biscuit dough with 2 cups all purpose buttermilk biscuit mix following package directions. Roll in 10x9" rectangle. Sprinkle with 3/4 cup shredded Cheddar cheese and 1/4 cup finely chopped pimiento stuffed olives. Roll as for jelly roll; cut in 1/2" slices and place on hot chicken mixture. Brush top with 1 tablespoon melted butter or regular margarine.

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