9 tbsp. cornstarch
9 tbsp. butter
2 tsp. salt
1 1/2 tsp. pepper
2 (14 oz.) cans chicken broth
1 can cream of chicken soup
4-5 diced cooked chicken breast
1 can peas and carrots, drained
1/2 c. corn, drained
1/2 can green beans, drained

Melt butter over medium heat, stir in cornstarch, a little at a time until well blended. Add salt and pepper. Let simmer until thickens, stirring constantly. Add chicken broth and continue cooking and stirring until thickened. Add 1 can cream of chicken soup, undiluted, chicken breast, diced and vegetables. Stir to mix well and heat thoroughly. Serve over hot biscuits halves. If it gets too thick, thin down with chicken broth.