Ham and Biscuit Casserole Recipe

Heat oven to 350°; lightly butter a 13x9 inch baking dish. In a large skillet, melt butter and then add celery, carrot and onion; cook stirring often about 4 minutes until tender crisp. Add chicken soup and stir to mix with vegetables; blend in the chicken broth, chicken bouillon and then bring to a low boil. Mix cornstarch with 1/4 cup water and stir into vegetable mixture. Add ham and frozen peas and bring to a bubbly boil; pour into a 13x9 inch baking dish. Sprinkle with cheese and then top with biscuits. Spoon a little of the soup-broth over each biscuit and then bake about 30 to 35 minutes until biscuits are nice and browned.