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Chicken Biscuit Casserole

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Ingredients
  

  • 1 10.75-ounce can Cream of Chicken Soup
  • 1/4 cup milk
  • 3/4 cup Cheddar cheese, shredded
  • 1/4 tsp. black pepper
  • ½ cup onion, chopped
  • 1 15-ounce can sweet peas
  • 2 medium potatoes, peeled and boiled
  • 2-pounds chicken, boiled, shredded or chunked
  • 1 7.5-ounce package refrigerated biscuit dough

Instructions
 

  • Heat oven to 400°F.
  • In a 3-quart shallow baking dish, stir the soup, milk, cheese and black pepper.
  • Stir in the vegetables and chicken.
  • Bake for 15 minutes or until the chicken mixture is hot and bubbling.
  • Remove from the oven and stir the chicken mixture
  • Top the chicken mixture with the biscuits.
  • Return to the oven and bake for 15 minutes or until the biscuits are golden brown.

Notes

Turkey could be easily substituted for chicken in this recipe.