2 1/2 c. deboned chicken, cooked
2 cans cream of mushroom soup
1 tbsp. minced onion or 1 sm. diced onion
1 (8 oz.) can peas, drained
1 (3 oz.) can mushrooms
1 pkg. refrigerator biscuits

Mix chicken, soup and onion. Add a little milk or water (3/4 cup) to thin down soup. Add peas and mushrooms. Heat until hot, then put into casserole dish. Arrange biscuits on top of casserole. Bake at 375 degrees for 15 minutes or until biscuits are done.