Vegetable Casserole - cooking recipe

Ingredients

2 cans cream of potato soup
1 c. milk
2 c. cut and cooked chicken
1/4 tsp. pepper
1/4 tsp. thyme
4 c. cut up frozen vegetables
1 (10 oz.) pkg. refrigerator biscuits

Preparation

In a 3-quart shallow baking dish, mix soups, milk, pepper, thyme, vegetables and cooked cut up chicken. Bake at 400\u00b0 for 15 minutes; stir. Arrange biscuits around edge of pan and bake for 15 minutes longer.