1 (15 1/4 oz.) can chicken stew
1 (10 oz.) can condensed cream of chicken soup
1 tbsp. instant minced onion
1/2 tsp. dried rosemary, crushed
1 (8 oz.) can peas, drained
1 (4 oz.) can mushroom stems & pieces, drained
1 (5 oz.) can boned chicken, diced
1 tube refrigerated biscuits, halved (10)

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 2 quart casserole. Arrange biscuits atop hot chicken mixture. Bake at 450 degrees for 12 minutes. Serves 4 to 5.