Chicken 'n' Biscuit Pot Pie

• 1 (12 1/2 ounce) can chicken breasts, chunks (next to the canned tuna in the grocery isle)
• 1 (8 1/2 ounce) canmixed peas and carrots (drained)
• 1 (10 ounce) can mushroom pieces (drained)
• 14 cup yellow onion (chopped)
• 2 (10 1/2 ounce) cans cream of chicken soup
• 8 tablespoons butter (softened)
• 12 cup parmesan cheese (from a can)
• 2 cups mozzarella cheese (shredded)
• 1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits

1. Mix together your (drained) chicken, peas & carrots, mushrooms, yellow onion, cream of chicken soup, 4 tablespoons of butter, salt & pepper to taste, 1/4 cup of parmesan cheese, 1 cup of mozzorella.
2. Pour this into a 9"x13" baking dish, bake it for about 25 minutes on 425 degrees.
3. Remove from oven and top with the grands biscuits, pour remaining butter over biscuits and then top them off with remaining parmesan and mozzorella cheese.
4. Return to the oven at 350 degrees for approx 20 minutes until cheese is melted and biscuits are done.
5. I HOPE YOU ENJOY -- .

chicken breasts, carrots, mushroom, yellow onion, cream of chicken soup, butter, parmesan cheese, mozzarella cheese, buttermilk

Taken from www.food.com/recipe/chicken-n-biscuit-pot-pie-333376 (may not work)