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Mix baking mix and water until soft dough forms. Let stand until cool, about 10 minutes. Heat oven to 400 degrees. Turn dough onto floured cloth covered board. Knead until smooth, 12 to 15 minutes. Roll dough into rectangle 18 x 11 inches. Fold crosswise into thirds. Place in ungreased square baking dish, 8 x 8 x 2 inches. Unfold, allowing long sides to hang over edges of dish. Sprinkle chicken in crust. Heat soup, chilies, sour cream and onions over medium heat, stirring occasionally, until hot; pour over chicken. Sprinkle with cheese. Fold sides of dough over filling to center or dish; pinch edges to seal. Cut slits in top to allow steam to escape. ake uncovered until crust is golden brown, about 45 minutes.
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