Chicken Bake with Cheese Swirls

Ingredients:

1/3 cup chopped green pepper

1/3 cup chopped onion

3 tablespoons cooking oil

1/4 cup baking/biscuit mix

1 can (10 3/4 ounces) condensed cream of celery soup

1 1/2 cups milk

1 1/2 cups cut-up cooked chicken

1 cup frozen green peas

2 cups baking/biscuit mix

1/2 cup cold water

3/4 cup processed American cheese, shredded

Directions:

Preheat oven to 425 degrees. In a 2-quart saucepan, cook and stir green pepper and onion in cooking oil until tender. Stir in 1/4 cup baking mix. Add soup; gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir for 1 minute. Stir in chicken and peas. Pour into 12" x 7" baking dish.

Mix 2 cups baking mix and the water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured board. Knead 5 times. Roll into 15" x 9" rectangle; sprinkle with cheese. Roll up tightly, beginning at 15" side. Seal well by pinching edges of dough into roll. Cut into twelve 1 3/4" slices. Place slices, cut sides down, on chicken mixture. Bake at 425 degrees for 20-25 minutes or until golden brown.