Chicken & Biscuit Casserole

• 2 (10 3/4 ounce) cans cream of chicken and mushroom soup
• 12 cup milk
• 14 teaspoon thyme
• 14 teaspoon black pepper
• 3 cups frozen broccoli, cauliflower & carrot mix, rinsed and drained
• 2 cups cooked chicken
• 1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits

1. Preheat oven to 375 degrees (F).
2. In 2qt saucepan, stir together soups, milk, thyme and pepper.
3. Stir in veggies and chicken.
4. Heat over Med.
5. High heat until mixture just begins to boil.
6. Reduce heat and cook 3-4 minutes longer.
7. Pour into ungreased 13X9 in glass baking dish.
8. Cut biscuits in quarters and place around outside edges of baking dish (on top of hot mixture) working your way to the center.
9. Bake 18-22 minutes or until biscuits are golden brown and baked through.

cream of chicken, milk, thyme, black pepper, frozen broccoli, chicken, buttermilk

Taken from www.food.com/recipe/chicken-biscuit-casserole-366353 (may not work)