Chicken-Biscuit Bake - cooking recipe

Ingredients

2 (10 3/4 ounce) 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 1/3 ounce) can refrigerated buttermilk biscuits

Preparation

Heat oven to 350 degrees F.
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.
Seperate dough into 8 biscuits; place evenly over hot chicken mixture.
Bake 35-40 minutes or until biscuits are golden brown and no longer doughy on bottom.
After 20 minutes, cover with foil if necessary to prevent excessive browning.