Chicken Shortcake - cooking recipe

Ingredients

baking powder biscuits
margarine
1/4 c. chopped onion
1/4 c. chopped celery
2 Tbsp. oil
1 can cream of mushroom soup
1/3 c. milk
2 c. canned or cooked chicken, diced
1 c. drained peas
salt and pepper (if needed)

Preparation

Bake baking powder biscuits, split and spread with margarine. Fry onion and celery in oil until onions are soft and clear.
Stir in soup mixed with milk.
Heat and stir so it doesn't stick.
Add chicken.
Add peas.
Heat until hot only.
Add salt and pepper, if needed.
When the chicken is bubbly hot, spoon it between and on top of the biscuits.