Crunchy Biscuit Chicken

2 c. boneless, skinless chicken,
cooked and cubed
10-3/4 oz. can cream of chicken soup
1 c. canned green beans, undrained
1 c. Cheddar cheese, shredded
1/4 c. canned mushrooms, undrained
1/2 c. mayonnaise-type salad dressing
1 t. lemon juice
10-oz. tube refrigerated flaky biscuits
1 to 2 T. margarine, melted
1/4 c. Cheddar cheese croutons, crushed

In a medium saucepan, combine chicken, soup, green beans, cheese, mushrooms, salad dressing and lemon juice; heat until hot and bubbly. Pour hot chicken mixture into an ungreased 13"x9" baking dish. Separate biscuit dough into 10 biscuits. Arrange biscuits over chicken mixture. Brush each biscuit with margarine; sprinkle with croutons. Bake at 375 degrees for 25 to 30 minutes or until deep, golden brown.