Toledo Chicken - cooking recipe

Ingredients

1 can cream of mushroom soup
2 Tbsp. instant onion
1/2 c. milk
1 (10 oz.) pkg. frozen peas
1 (4 oz.) can chopped pimento
salt and pepper to taste
2 Tbsp. flour
1 can sliced water chestnuts
1 1/2 c. shredded Velveeta cheese
2 c. cooked chicken
1 can biscuits

Preparation

Combine milk, flour and onion together.
Cook until thick; stir in 1 cup cheese.
Stir until melted.
Mix with rest of ingredients. Put into 9 x 13-inch dish.
Put biscuits on top.
Bake at 400\u00b0 for 20 minutes.
Sprinkle rest of cheese on top and bake 5 to 10 minutes longer.
Can use crackers instead of biscuits.