2 cans cream of mushroom soup
1 c. milk
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. pepper
4 c. cooked, cut up vegetables
2 c. cubed cooked chicken
1 can Hungry Jack refrigerated flaky biscuits

In 3-quart baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken.

Bake at 400°F for 15 minutes.

Meanwhile, cut each biscuit into quarters. Remove dish from oven and stir. Arrange biscuit pieces over hot chicken.

Bake 15 minutes or until biscuits are golden brown.