Chicken and Biscuits Casserole

• 2 (18 5/8 ounce) cansrich & hearty Progresso chicken pot pie soup
• 14 teaspoon crushed dried thyme leaves
• 14 teaspoon pepper
• 1 (16 ounce) package frozen broccoli carrots cauliflower mix
• 2 cups cubed cooked chicken or 2 cups cooked turkey
• 1 (16 1/3 ounce) can buttermilk biscuits

1. Heat oven to 375F In 3-quart saucepan, stir together soups, thyme leaves and pepper.
2. Stir in vegetables and chicken.
3. Heat over medium-high heat, stirring occasionally, until mixture just begins to boil.
4. Reduce heat; cook 3 to 4 minutes longer.
5. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
6. Cut biscuits into fourths and place around outside edges of baking dish over hot chicken mixture.
7. Bake 18 to 22 minutes or until biscuits are golden brown and baked through.
8. Note: After trying this recipe I found that the biscuits were a bit mushy and undercooked on the bottom.
9. I suggest baking the biscuits through first and then topping the casserole with them.

chicken, thyme, pepper, frozen broccoli carrots cauliflower, chicken, buttermilk

Taken from www.food.com/recipe/chicken-and-biscuits-casserole-164803 (may not work)