1 (15 1/4 oz.) can chicken stew
1 (10 1/2 oz.) can cream of chicken soup
1 tbsp. minced onions
1/2 tsp. rosemary
1 (8 oz.) peas
1 (4 oz.) can mushrooms
1 (5 oz.) can boned chicken
1 can of canned biscuits cut in half

In 2 quart saucepan combine stew, chicken soup, onion, and rosemary. Stir in peas and mushrooms, carefully stir in chicken. Heat slowly, stirring occasionally, until mixture boils. Turn into a 2 quart casserole, arrange biscuits atop hot chicken mixture. Bake at 450 degrees for 12 minutes. Serves 4 or 5.