Creamed Chicken with Cranberry Whirls

1 (10 ounce) package frozen peas
2 (10 3/4 ounce) cans cream of celery soup
3 cups chicken or turkey, cooked and chopped
3/4 cup milk
2 cups Bisquick
1/2 cup milk
1 can whole berry cranberry sauce

Cook peas according to directions on package. Drain. Stir in soup, chicken and 3/4 cup milk. Heat in saucepan, stirring occasionally. Pour into ungreased 3-quart casserole.

Heat oven to 400 degrees F.

Mix Bisquick and 1/2 cup milk until soft dough forms. Beat 30 seconds. Turn out on floured surface and knead 10 times. Roll out dough and spread with cranberry sauce. Roll up like jellyroll and cut into slices. Arrange slices on top of hot chicken mixture. Bake until cranberry whirls are golden brown, 20 to 25 minutes. (When rolling out Bisquick, floured surface must be Bisquick, not flour.)