Chicken and Cheese Casserole

2 cups cut up cooked chicken

1 can whole kernel corn with red and green peppers, drained

1 can cream of chicken soup

2 cups shredded Monterey jack cheese

2 1/4 cups bisquick

2/3 cup milk

Heat oven to 375.  Mix chicken, corn, soup, and cheese in 8x8 dish.  Stir bisquick and milk until soft dough forms.  Turn dough onto surface dusted with bisquick.  Knead 10 times.  Roll 1/2 inch thick.  Cut with 2 1/2 inch cutter.  Place biscuits on chicken mixture.  Bake 20-25 minutes or until biscuits are golden brown.