2 (10 3/4 oz.) cans Campbell's cream of broccoli soup
1 c. milk
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. pepper
4 c. cooked cut-up vegetables (broccoli, cauliflower, carrots and potatoes)
2 c. cubed chicken or turkey
1 (10 oz.) can Hungry Jack refrigerated flaky biscuits

In 3-quart oblong baking dish, combine soup, milk, thyme, and pepper. Stir in vegetables and chicken. Bake at 400 degrees for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into squares.

Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown. Serve. Makes 5 servings.