6 1/2 oz. tuna, drained
1 c. cheddar cheese, shredded
1 can mushroom soup
8 oz. can peas, drained
1/2 c. celery, diced
1/2 c. milk
3 tbsp. onion, chopped
8 oz. can refrigerated biscuits
1 tbsp. butter, melted
1/2 c. potato chips, crushed

Spread tuna in ungreased 9 inch square pan. Sprinkle with cheese. Combine soup, peas, celery with milk and onion in saucepan and simmer while preparing biscuit topping. Separate biscuit dough into 10 biscuits. Cut each into quarters. Pour hot soup over tuna and cheese. Arrange biscuits pieces over soup mixture. Drizzle melted butter over and sprinkle with potato chips. Bake at 375 degrees for 30 to 40 minutes until golden brown.