9 1/4 z. can tuna, drained and flaked
1 c. (4 oz.) shredded cheddar, American, Colby or Monterey Jack cheese
1/2 c. chopped celery
3 tbsp. chopped onion
1/2 c. milk
10 3/4 oz. can cream of mushroom soup, condensed
10 oz. pkg. (1 1/2 c.) frozen peas
7.5 oz. can Pillsbury country style biscuits
1 tbsp. butter, melted
1/2 c. crushed potato chips

Preheat oven to 375 degrees. In greased 2 quart casserole or 12 x 8 inch baking dish, spread tuna; sprinkle with cheese. In medium pan, combine celery, onion, milk, soup and peas; simmer while preparing biscuits. Separate biscuits into 10 and cut each one into fourths. Pour hot soup mixture over tuna and cheese; arrange biscuit pieces over soup mixture. Drizzle with melted butter; sprinkle with potato chips. Bake at 375 degrees for 30 to 40 minutes or until golden brown. Makes 4 to 5 servings.