2 cans (15 oz.) mixed vegetables, drained
1 (10 oz.) can cooked chicken, drained
1 (10 3/4 oz.) can low-fat sodium cream of chicken or cream of mushroom soup
1/2 tsp. thyme (if desired)
2 c. reduced-fat biscuit mix
1 c. plus 2 tbsp. skim milk

Preheat oven to 350°F. In medium bowl, combine mixed vegetables, chicken, soup and thyme. Pour vegetables into greased 2-quart casserole. In small bowl, combine biscuit mix and milk with a fork. Drop a tablespoon at a time over vegetable mixture.

Bake, uncovered, for 30 to 35 minutes or until crust is golden brown and filling is hot.

Makes 6 servings.