1 can cream of celery or cream of chicken soup
milk
1 c. cooked boned chicken
1 (8 oz.) can peas, drained
2 tbsp. chopped onion
dash of salt and pepper
1 c. biscuit mix

Blend soup and 1/2 cup milk in skillet; add next 4 ingredients. Heat to boiling, stirring frequently. Pour into 1-quart casserole. Combine biscuit mix and 1/3 cup milk. Drop by spoonfuls onto hot chicken mixture.

Bake at 450°F for 10 to 15 minutes or until biscuits are lightly browned.

Yield: 4 servings.