* 2 (10-1/2-ounce) cans cream of chicken soup, undiluted * 1 c. milk * 1/2 tsp. dried thyme * 1/2 tsp. salt * 1/4 tsp. black pepper * 1 (16-ounce) package frozen chopped mixed vegetables (broccoli, cauliflower, and carrots) * 3 c. shredded cooked rotisserie chicken * 1 (12-ounce) can refrigerated biscuits, each biscuit cut into quarters * 2 Tbsp. butter, melted
What to do:
1. Preheat oven to 375°F. Coat a 9- x 13-inch baking dish with cooking spray. 2. In a large bowl, combine soup, milk, thyme, salt, and pepper; mix well. Stir in vegetables and chicken. Place mixture in baking dish. 3. Bake 15 minutes, then remove from oven. 4. Meanwhile, in a medium bowl, combine biscuits and butter; toss until evenly coated. Arrange biscuits over chicken mixture. Bake 15 to 18 more minutes, or until biscuits are golden and casserole is bubbly.