1 boiled boneless chicken
1 (16 oz.) pkg. frozen vegetables or 2 cans mixed vegetables
1 can cream of chicken soup
1/2 c. milk
1 c. shredded cheddar cheese
1 to 2 tsp. lemon juice
1/2 c. mayonnaise
1 (10 count) of refrigerator biscuits

Preheat oven to 400 degrees. Steam frozen vegetables as directed on package. Meanwhile, in large saucepan heat and mix soup, milk and lemon juice and mayonnaise and cheddar cheese. Heat to a low boil, add cooked vegetables and cooked chicken. If too thick more milk may be added. Pour mixture into large baking dish. Open package of biscuits and place on top of hot chicken mixture. Bake at 400 degrees for 18 to 20 minutes or until done. Serves 6 generously.

NOTE: Biscuits may be raw and gooey on bottom if not done. If you have time to make biscuits, drop biscuits they cook better and quicker then refrigerator biscuits.