Chicken and Biscuit Casserole

1 can cream of celery soup
1 can cream of potato soup
1 c milk
1/4 tsp thyme
1/4 tsp pepper
4 c cooked veggies
2 c cubed chicken
7 oz. package refrigerated buttermilk biscuits (extra okay!)

Mix soups, milk, thyme, pepper, veggies and chicken in 9 X 13 baking dish.  Bake for 15 minutes at 400 degrees.  Stir.  Cut each biscuit into quarters, and arrange over chicken mixture.  Bake another 15 minutes or until biscuits are golden.


From Natalie Richards