1 8 oz can refrigerated biscuits
1 can small onions, drained
1 15 oz can peas and carrots, undrained
1 can cream of chicken soup
2 cups boneless, skinless chicken breast halves, cooked and chopped
Preheat oven to 375 deg. Place vegetables and soup in a saucepan and heat through. Add chicken and cook 15 minutes. Put into a 2 ½ quart (7x11") dish. Top with biscuits and bake 10 to 12 minutes or until biscuits are brown.