2 (10-1/2-ounce) cans cream of chicken soup, undiluted
1 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) package frozen chopped mixed vegetables (broccoli, cauliflower, and carrots)
3 cups shredded cooked rotisserie chicken
1 (12-ounce) can refrigerated biscuits, each biscuit cut into quarters
2 tablespoons butter, melted
DirectionsPreheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, combine soup, milk, thyme, salt, and pepper; mix well. Stir in vegetables and chicken. Place mixture in baking dish.
Bake 15 minutes, then remove from oven.
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.
Wanna mix up the vegetables? Go ahead -- use your favorites! Anything from peas and corn, to green beans and roasted peppers will work great. And to fancy it up, garnish with some chopped parsley.