1 (12.5 oz.) can precooked chicken, drained
1 (8.5 oz.) can baby peas, drained (Le Sueur)
1 (10 oz.) can cream of chicken soup
1/2 cup milk
8 oz. tub dairy sour cream
1 cup shredded sharp cheddar cheese, divided
1 can buttermilk biscuits (Pillsbury Golden Layers)
1/2 small onion, chopped
1/2 tsp. garlic, chopped
1/2 tsp. butter

Sauté onions and garlic in butter. Mix all ingredients except for the cheese and biscuits in a large bowl. Pour into 13x9-inch glass baking dish. Top with 3/4 cup cheese. Bake at 350°F for 15 minutes. Remove, Roll biscuits out flat and cover the top. Top with remaining cheese, Bake again for 12 to 15 minutes or until the biscuits are done.

Serves 4.

Submitted by: A. Barrett