3 1/3 c. frozen mixed vegetables, thawed
3 c. cooked chicken
3 (10 3/4 oz.) cans cream of chicken soup (undiluted)
1/2 tsp. dried thyme
2 c. biscuit/baking mix
1 c. milk
2 eggs

In a bowl, combine veggies, chicken soup and thyme (salt optional). Pour into an ungreased deep dish (9 x 13). Combine biscuit mix, milk and egg. Pour over chicken mixture.

Bake at 400°F for 25 to 30 minutes or until golden brown.