1 (10 3/4 oz.) can condensed celery soup
1/3 c. milk
4 boneless skinless chicken breast halves, cooked and cut in pieces
1 (14 1/2 oz.) can Del Monte cut green beans, drained
1 (11 oz.) can refrigerated biscuits

Combine soup and milk in large bowl. Gently stir in chicken and green beans. Season with pepper. Spoon into 11 x 7-inch baking dish. Cover with foil and bake at 375°F for 20 to 25 minutes. Separate biscuit dough into individual biscuits. Arrange biscuits over hot cooked mixture and bake again for 15 minutes or until biscuits are golden brown and baked through.

Makes 4 servings.