1 can (10) Hungry Jack Biscuits
4 oz. med. Cheddar cheese (grated)
2 chicken breasts, cooked and cut into sm. chunks

Mix together: 1/2 c. milk

In lightly greased casserole dish, spread a biscuit (about double in size). Put chicken and cheese on biscuit then cover with another biscuit (spread, squeeze edges together to form turtle shell - continue to complete can, yields 5).

Bake at 400, 8-10 minutes or until tops are golden brown. Remove from oven and pour soup-milk mixture over biscuits. Return to oven. Bake 5-10 minutes or until soup bubbles.