2 cans cream of chicken soup
1/2 c. milk
2 (3 oz.) cans canned chicken or 1 c. leftover
1 can drained whole kernel corn
2 tbsp. minced onion
1 can mushrooms
1/2 tsp. Worcestershire sauce
Salt and pepper to taste

Heat all ingredients, stirring while heating. Bake in 2 quart casserole at 450 degrees. Top with biscuit dough or biscuits. Bake 15 minutes. May be topped with buttered crumbs.