5 oz. can chicken, drained (or 2 c. cooked chicken)
1 can cream of chicken soup, undiluted
16 oz. can mixed vegetables, drained (or frozen vegetables)
1/2 c. milk
1/4 tsp. pepper
4.5 oz. can buttermilk biscuits

Mix chicken, soup, vegetables, milk and pepper together. Pour into a greased 10 x 6 x 2 inch baking dish. Separate biscuits and place on top of chicken mixture. Bake at 450 degrees for 20 minutes, covering loosely with foil (8 minutes with foil, 12 minutes uncovered). You can substitute tuna with cream of celery soup and put over toast.