Chicken and Biscuits

from the kitchen of Miranda

1 can cream of chicken soup
¾ c. evaporated milk
5 slices American cheese
1 10-ounce bag frozen peas and carrots
2 cups cooked chopped chicken
1 tube refrigerator biscuits

Combine soup, milk, and cheese. Cook gently until cheese melts. Remove from heat. Stir in peas and carrots and chicken. Serve over biscuits. OR, after it is heated, pour into greased baking dish. Cut biscuits in fourths and place on hot chicken. Bake at 400 for 15 min.