3 c. cooked chicken or turkey
1 can cream of mushroom soup
8 oz. frozen mixed vegetables (cooked and drained)
2 boiled eggs (optional)
2/3 c. mayonnaise
1/2 c. sour cream
1/2 c. chopped onion
1/2 c. chopped celery (or use celery salt)
1/2 c. slivered almonds (optional)
2/3 c. grated Cheddar cheese
1 can Hungry Jack biscuits
1/2 pkg. Ritz crackers
2-3 tbsp. melted butter

In large saucepan combine first 8 ingredients until hot and bubbly. Add cheese and almonds. Pour into a 13x9 ungreased casserole dish. Separate each biscuit into 3 to 4 pieces and lay on top of chicken mixture. Brush melted butter on top of biscuits. Sprinkle 1/2 package crushed Ritz crackers on top of biscuits. Bake at 375 for 25 to 30 minutes.