This is a great cold-winter-rainy-day recipe.

Ingredients:
Filling:
1 small onion (I love to use shallots too.)
Handful of mushroom, sliced
2 cups cooked chicken
1 10 oz. package of frozen mixed vegetables like peas and carrots.
2 cans (10 3/4 oz. each) of condensed cream of chicken soup.
Note:Can also use cream of mushroom and cream of celery soup.
Sometimes I use three cans if I want my casserole to be creamier.
1/4 tsp. ground black pepper

Biscuit topping:
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees F. For filling, combine onion and mushrooms in large, microwave safe casserole dish. Cover; microwave on high 2 minutes or until softened, stirring halfway through cooking time. Add chicken, frozen vegetables, soup and pepper to onion mixture. Mix thoroughly and bake 10-15 minutes until bubbly around the edges. In the meantime, make the topping. In a medium bowl combine flour, baking powder and salt. In a small bowl, combine egg, milk and oil. Add to dry ingredients and mix until just moistened. Remove casserole from oven. Drop tablespoons of topping evenly over chicken mixture. Bake 25-30 minutes or until topping is golden brown. Serve with cranberry sauce or apple sauce.