Chicken-Biscuit Bake

• 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

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.

condensed cream, milk, thyme, pepper, chicken, frozen broccoli carrots cauliflower, buttermilk

Taken from www.food.com/recipe/chicken-biscuit-bake-293912 (may not work)