2 cans cream of chicken soup
2 sm. cans cooked chicken chunks
1 (10 oz.) pkg. frozen peas & carrots
Pepper to taste
1/3 c. chicken broth
1 tbsp. chopped parsley
A little garlic powder
1/2 c. milk
1 can biscuits

Preheat oven to 425 degrees. In a 2 quart casserole, combine chicken soup, broth, parsley, garlic and pepper. Add chicken chunks. Cook peas and carrots according to package directions. Drain and add to chicken mixture. Bake uncovered for 20 minutes until bubbly. Top with can of biscuits and bake until biscuits are done.