1 lb boneless chicken breasts, cubed
2 T oil
1 cup carrots, shredded
1 cup frozen peas
1 cup onions, chopped
1 can cream of mushroom soup
3/4 cup milk
1 cup cheddar cheese, shredded
1 tsp worcestershire sauce
1 tube refrigerated biscuits

Cook chicken pieces in oil until lightly browned & cooked through. Combine soup and milk, stirring until smooth. Add to chicken, stir well. Combine carrots, peas, onions, worcestershire sauce, cheese & soup mixture with chicken & cook slowly until thoroughly heated & cheese is melted. Continue to cook over a low heat while preparing the biscuits acording to directions. Serve creamy chicken mixture over hot biscuits.