Cut away small bones from chicken breasts; remove all skin if you prefer chicken cooked without it.
Arrange chicken pieces in buttered 12 cup casserole; combine the cream of mushroom soup, 1/2 can (1/2 cup plus 2 tablespoons) cream of chicken soup (save the rest for Step 4), 1/2 cup milk and ground ginger in small bowl; mix well; pour over chicken pieces in casserole; cover.
Bake in moderate oven (350°) 30 minutes; remove cover; stir to mix sauce and juices from chicken; cover again; bake 30 minutes longer, or until chicken is tender.
Reset oven to hot (450°).
Combine biscuit mix, cornmeal and crystallized ginger in small bowl; mix 3 tablespoons milk with saved chicken soup; stir into biscuit mixture, mixing lightly.
Remove casserole from oven; uncover casserole and drop dough by spoonfuls to make 8 mounds in a ring on top of chicken.
Bake in hot oven (450°) about 15 minutes longer, or until biscuits are puffed and golden brown.