4 1/2 cups chopped celery 1 1/2 cups water 1 1/2 cups (one 12 oz. can) Carnation Evaporated Skim Milk 1/4 cup all purpose flour 1/4 cup (one 2 oz. jar) chopped pimiento, drained 1 teaspoon lemon pepper 1 (7.5 oz.) can Pillsbury refrigerated buttermilk biscuits 1/3 cup (1 1/2 oz.) shredded Kraft reduced fat Cheddar cheese
Preheat oven to 375 degrees. Spray an 8 by 8 inch baking dish with butter flavored cooking spray. In a medium saucepan, cook celery in water for 8 to 10 minutes or just tender. Drain well. In a covered jar, combine evaporated skim milk and flour. Shake well to blend. Pour milk mixture into same saucepan, now sprayed with butter flavored cooking spray. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Stir in drained celery, pimiento, and lemon pepper. Pour celery mixture into prepared baking dish. Cut each biscuit into 4 pieces. Evenly arrange biscuit pieces over celery mixture. Sprinkle Cheddar cheese evenly over top. Bake for 20 to 25 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
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