4 chicken breasts
1 sm. onion
1 c. celery, diced
1 c. frozen peas
1 can of biscuits
Salt and pepper to taste
1 c raw sliced potatoes
1 c. carrots, diced and partly cooked
1 can cream of mushroom soup undiluted
1 can cream of chicken soup undiluted

Cook chicken and take chicken off of bones. Precook in water carrots, potatoes, celery, onion until almost cooked. Drain off water of vegetables. Mix chicken with all ingredients in a small roaster. Bake at 350 degrees for 1 1/2 to 2 hours. Before casserole comes out of the oven top with a can of biscuits. Bake until biscuits are golden brown and then serve.