I made this recipe and my family thought it was GREAT!! I made minor changes by substituting the peas with frozen corn and I used a pack of 8 jumbo biscuits instead of the crescent rolls. The outcome was amazing. Next time I make this I plan on reducing the oven temp to what is recommended on the biscuit can. The biscuits would have burned if I left them in for as long as this recipe calls for.

I would like to use this recipe for a group lunch. any suggestions or revisions for serving 25? This appears to have all the necessary ingredients for a great lunch for senior citizens.

Delicious! This is better than my mother's and so easy to make! my 2 year old loves it. I used a mushroom condensed soup and only half the package of peas (only because that was what i had at my house at the time) and bisquick for the biscuits-- it cooked wonderfully! 9 biscuits may have been too many, i'll make less next time and cover with foil to bake.

I didn't have cream of chicken so used cream of mushroom. Also, I substituted canned peas for frozen. Lastly, I discovered that my sour cream was bad so used Greek yogurt instead. I think the recipe would also be great with coked carrots. I served with pasta instead of biscuits, and will definitely make again. Very tasty, and a great comfort meal.

had leftover rotisserie chicken....this made a quick, easy, delicious dinner!

Simple & tasty recipe! I used canned peas, and served over warm drop biscuits and mashed potatoes. Very easy and good!

Great recipe! Super putting the biscuits on top when baking. I added mushrooms sauteed in white wine and baby carrots. Used half and half instead of milk and added a dollop of dijon mustard. Fantastic -- roast chicken leftovers will never go to the dog again.