1/4 c. chopped onion
1/4 c. chopped green pepper
2 tbsp. butter
3 tbsp. all-purpose flour
1 can condensed chicken and rice soup
1 c. milk
2 hard-cooked eggs, sliced
2 c. (12 oz.) cubed cooked ham
1 pkg. refrigerated biscuits (6 cut in half)

In a 10-inch skillet, cook onion and green pepper in butter until tender but not brown. Stir in flour until blended; add chicken and rice soup and milk. Cook, stirring constantly, until thickened and bubbly. Set aside a few egg slices for garnish; stir remaining egg slices and cooked ham into soup mixture. Bring to boiling.

Pour ham mixture into a 10 x 6 x 2 inch baking dish; arrange reserved egg slices and biscuit halves on top of hot mixture. Bake in 450 degree oven for 10 to 12 minutes or until biscuits are golden brown. Makes 4 to 5 servings.