1 (16 oz.) can mixed vegetables
2 (5 oz.) cans boned chicken
2 1/2 c. milk
1 tbsp. instant chicken bouillon granules
1/3 c. all-purpose flour
1 tbsp. parsley
1 (6 to 10 count) pkg. refrigerator biscuits

Empty vegetables and chicken into colander to drain. Pour 2 cups milk and bouillon granules into saucepan. Pour the other 1/2 cup milk into a jar. Add flour to jar and shake until smooth and free from lumps. Stir mixture into saucepan with a wooden spoon. Turn heat to medium, cook and stir until mixture boils, about 10 minutes.

Stir in vegetables, chicken and parsley. Cook and stir until hot. Pour into a casserole dish. Cut each biscuit into pieces and put it on top of the hot mixture. Put casserole in a preheated 400 degree oven and bake for 12 to 15 minutes.