Cut up chicken (usually leftover)
6 - 8 lg. carrots, cooked
10 oz. pkg. frozen peas
1/4 c. butter
1 can cream of mushroom soup
1/4 c. plus 2 tbsp. flour
1 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme (optional)
1 pkg. crescent, buttermilk or country dinner rolls

Combine chicken, carrots and peas in a 2 quart casserole and mix together. In a saucepan, melt butter, add flour and blend well. Add soup, milk, salt, pepper and thyme (optional) and cook until bubbly, stirring so as not to stick. Pour over chicken mixture and blend well. Bake for about 20 minutes at 400 degrees. Remove and place dinner rolls on top. Bake additional 8 to 10 minutes until rolls are brown. Remove from oven; let stand 10 to 15 minutes. Serves 4 to 6.