2 cups shredded cooked chicken
1 can cream of mushroom
1 can cream of chicken
1 can cram of celery
1 can water
½ cup frozen petite peas
1 Can biscuits
Mix together, chicken, soups, water peas and pour into 10x9 casserole dish. Bake at 375 for 35-45 min until crust forms on soup.
Remove from oven, add biscuits very lightly on top of soup. Adjust temperature and bake as direct on biscuit can.
When the biscuits have browned sufficiently, remove and eat!!
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