Chicken and Broccoli Casserole

1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup milk
2 cups seasoned diced cooked chicken
1 bag (1 pound) frozen cut broccoli, thawed and drained
1 jar (2 ounces) diced pimientos, drained
1 pouch (7.75 ounces) Bisquick Complete cheese-garlic biscuit mix
1/2 cup water
1 tablespoon chopped fresh chives, if desired

Heat oven to 425 F. Spray 2-quart casserole or 8-inch square
glass baking dish with cooking spray. In casserole or baking dish,
mix soup and milk until well blended. Stir in chicken, broccoli and
pimientos. Cover and bake casserole about 25 minutes or until bubbly.
About 5 minutes before removing casserole from oven, make biscuit mix
as directed on package, using water. Drop dough by 8 large spoonfuls
onto chicken mixture around the edges. Sprinkle with chives. Bake
uncovered 12 to 17 minutes or until bubbly and biscuits are golden
brown.

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