1 (5 oz.) can chicken, drained
1 can cream of chicken soup (regular size do not dilute)
1 (16 oz.) can mixed vegetables, drained
1/2 c. milk
Pepper to taste

Preheat oven to 450 degrees. Mix above and spoon into lightly greased 10 x 6 x 2 inch baking pan. Open 1 package (4.5 ounce) buttermilk biscuits (I use Hungry Jack). Separate each biscuit in half. Place on top of mixture. Bake for 12 minutes; cover biscuit topping with foil lightly and finish baking for remaining 8 minutes. Serve with mashed potatoes and salad. Serves 4.