1 c. cubed cooked chicken
1 c. frozen broccoli cuts, thawed & drained
1 c. sour cream
1/2 c. sliced water chestnuts, drained
2 oz. shredded mozzarella cheese
2 tbsp. sliced green onions
3-4 drops hot pepper sauce
1 can biscuits
Salt & pepper (season as desired)

Heat oven to 425 degrees. Grease 9 inch pie pan. Combine chicken, broccoli, sour cream, water chestnuts, onions, cheese and hot pepper sauce; blend well. Spoon into greased pan. Bake at 425 degrees for 20-25 minutes or until hot and bubbly around edges.

Separate biscuit dough and cut each biscuit into fourths. Remove chicken mixture from oven. Arrange biscuit pieces in single layer over hot chicken mixture. Bake at 425 degrees an additional 9-13 minutes or until biscuits are light golden brown.