1 pkg. (16 oz.) mixed vegetables
1/2 c. butter
1/2 c. flour
3 tsp. Wyler's instant chicken bouillon mixed with 3 c. hot water
1 c. milk
1 tsp. thyme
5-6 c. cooked chicken, cut up
2 (8 oz.) cans refrigerated biscuits
1/2 c. shredded Cheddar cheese

Cook vegetables until almost tender. Melt butter in large saucepan. Blend in flour. Stir in bouillon and milk. Add thyme. Cook, stirring constantly until mixture thickens and comes to a boil. Remove from heat. Add chicken and drained vegetables; mix well. Place in 2 (2 quart) casseroles. Top with uncooked biscuits and sprinkle with cheese. Bake at 400 degrees for 18-20 minutes or until golden brown.