Chicken-Biscuit Bake

Have super on the table in an hour. This recipe is similar to my Grandma's, but much simpler to put together. This is from a Pillsbury Casserole cookbook.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2 (10 3/4ounce) cans  each  condensed cream of chicken soup
• 1  cup milk
• 1⁄2 teaspoon dried thyme leaves
• 1⁄4 teaspoon pepper
• 4  cups  cut-up  cooked chicken
• 1 (16 ounce) bag  frozen broccoli carrots cauliflower mix
• 1 (16 1/3ounce) can  refrigerated buttermilk biscuits

Directions

1. Heat oven to 350 degrees F.
2. In 4 quart saucepan, heat soup, milk, thyme, pepper, chicken and vegetables to boiling over med-high heat, stirring occasionally. Boil and stir 3-5 minutes. Spread in ungreased 13x9-inch glass baking dish.
3. Seperate dough into 8 biscuits; place evenly over hot chicken mixture.
4. Bake 35-40 minutes or until biscuits are golden brown and no longer doughy on bottom.
5. After 20 minutes, cover with foil if necessary to prevent excessive browning.