1 pkg. boneless chicken thighs
1 can cream of chicken soup
1 soup can milk
1 (20 oz.) pkg. frozen vegetables
1 (7.5 oz.) refrigerated biscuits

In skillet stir soup and milk until smooth. Add chicken and vegetables, heat to boiling. Reduce heat to medium, cover and simmer 10 minutes. Arrange biscuits on top, cover and simmer 8 to 10 minutes.