6 oz. cream cheese, softened
6 tbsp. butter, melted
4 c. cooked and cubed chicken breasts
dash of salt and pepper
4 tbsp. milk
1 tbsp. chopped onion
1 c. shredded Cheddar cheese
2 (8 oz.) cans biscuits
1 can cream of chicken soup
1 c. milk

Mix cream cheese and butter. Add 4 tablespoons milk and beat until smooth. Add chicken, seasoning, onion and cheese. Separate biscuits and roll into 4-inch circle. Spoon chicken mixture into middle of circle and pull edges up to seal. Place in casserole dish that's been coated with nonstick spray. Mix soup and 1 cup milk. Pour over biscuits. Bake at 350°F until brown and bubbly.