2 tbsp. vegetable oil
1 lb. boneless chicken breast, cut into 1-inch pieces
1 small onion
1 c. thinly sliced carrots
1 c. chopped celery
1 envelope Lipton Herb and Garlic Soup mix
1 c. milk
1 pkg. (10 oz.) refrigerated flaky buttermilk biscuits

Preheat oven to 400°F. In 12-inch skillet, heat oil and cook chicken until almost done. Stir in onion, carrots and celery. Cook; stirring 3 minutes. Stir in soup mix blending with milk. Bring to boiling point over medium heat stirring occasionally. Cook one minute. Pour into 2-qt. casserole; arrange biscuits on top of chicken mixture with edges touching.

Bake 10 minutes or until brown.