Creamy Chicken and Biscuits

by Charisse Schone



  1. In a large saucepan, saute green pepper and onion in butter until tender.
  2. Stir in biscuit mix until blended. Gradually add milk and soup; stir until blended. Bring to a boil; cook and stir for 2 minutes.
  3. Stir in chicken and peas. Transfer to a greased 13x9 baking dish. Separate biscuits and arrange over the top.
  4. Bake uncovered at 375° for 20 minutes or until biscuits are golden brown.