Chicken and Cheese Casserole

2 cups cut-up cooked chicken
1 can (11 oz) Mexicorn, drained
1 can (10.75 oz) cream of chicken soup
2 cups (8 oz) Monterey Jack cheese, shredded
2 ¼ cups Bisquick
⅔ cup milk

Mix chicken, corn, soup and cheese in 8-inch square pan. Mix baking mix and milk until soft dough forms. Turn dough onto surface dusted with baking mix. Knead 10 times. Roll ½ inch thick. Cut with 2 ½ inch cutter. Place biscuits on chicken mixture. Bake at 375 for 20 to 25 minutes or until biscuits are golden brown. Makes 6 servings