1 (10 oz.) bag frozen peas & carrots
1 (7 oz.) can chicken
1 (10 oz.) can cream of chicken soup
1/2 c. milk
1 can refrigerated biscuits

Cook vegetables as directed on package; drain, saving 1/4 cup of liquid. Combine all ingredients except biscuits. Pour into casserole. Bake at 400 degrees until bubbling. Place biscuits on top of mixture; continue baking until biscuits are browned. Yield: 4 servings.