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
Directions1.Preheat oven to 375 degrees 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.