CHICKEN & BISCUITS

1 can cr. of chicken soup
¾ c. evaporated milk
5 slices American Cheese

10 oz. frozen peas & carrots
2 c. cooked chopped chicken
**1 tube refrigerator biscuits

Combine soup, milk & cheese. Cook gently until cheese melts. Remove from heat. Stir in peas & carrots & chicken. Pour into greased baking dish. Bake uncovered at 400 degrees for 30 min. Cut **biscuits in fourths & place on hot chicken casserole. Return to oven & bake 15 min. more.

Teresa Moore (Debbie Buxton)