1 can refrigerated biscuits
2 c. cooked cubed chicken
1 can mushroom soup
1 can English peas, drained
1/4 c. milk
1 c. shredded sharp cheddar cheese
2-3 tbsp. onion, chopped
Little lemon juice

Combine chicken, soup, milk, peas and half of cheese in 2 quart casserole. Arrange biscuits around edge of dish, lap edges, leaving center without any biscuits. Bake at 400 degrees for 20-25 minutes until golden brown. Sprinkle rest of cheese in center and if it gets on biscuits, that's o.k. Bake 5 minutes longer. You can use leftover chicken, ham, turkey or tuna for this recipe. The biscuits cook better if you split them in half.