DIFFICULTY: Medium
PREP TIME: 20 min.
COOK TIME: 30 min.
YIELD: 3 to 4 Servings

2 cans (10 3/4 oz.) cream of broccoli soup
1 C milk
1/4 tsp. thyme leaves, crushed
1/4 tsp. pepper
4 C cooked cut up vegetable (broccoli, carrots, potaotes, etc.)
2 C cubed, cooked chicken or turkey. Beef may also be substituted.
1 pkg (10 oz.) Hungry Jack flaky biscuits or other refrigerated biscuits of your choice

In 3 quart baking dish combine soup, milk thyme and pepper. Stir in vegetable and chicken. Bake at 400 degrees for 15 minutes or until mixture begins to bubble. Meanwhile, cut each uncooked biscuit into quarters. Remove baking dish from oven and stire. Arrange biscuit pieces over hot chicken mixture until top is covered. Bake for an additional 15 minutes or until biscuits are golden brown.

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