1.Heat oven to 425F.
Saute onions and pepper in oil until tender.
Add undiluted soup, milk, chicken and vegetables.
Mix well.
2.Turn into a 9 inch pie plate.
Top with the biscuits and bake for about 15 minutes, or until the biscuits are golden brown and the chicken is bubbling.
Ingredients
2 tb Vegetable oil
1/2 Green pepper, finely minced
1/2 c Milk
1 c Cooked chicken, chunked
1 pk Refrigerator biscuits
4 Onions, sliced thin
1 cn Cream of mushroom soup
1/2 c Vegetables of your choice