1 (10 3/4 oz.) can cream of chicken soup
3/4 c. milk
1/2 tsp. marjoram
2 c. diced, cooked chicken
1 (10 oz.) pkg. frozen mixed vegetables
4 oz. sliced process American cheese
8 cooked biscuits

In a 10" skillet, combine soup, milk and marjoram. Stir in chicken and vegetables. Bring mixture to boiling, then reduce heat. Cover and simmer for 2 minutes. Tear cheese slices into several pieces. Stir cheese into chicken mixture and cook until melted. Place biscuits on top. Cover. Cook on medium heat for 2 or 3 minutes. 4 servings.