Cooking Directions

• Heat the oven to 375ºF.  While the oven is heating, stir the soup, 1 cup milk and thyme in a 2-quart casserole until the mixture is smooth. Stir in the vegetables and chicken.Stir the baking mix, 2/3 cup onions and the remaining milk in a medium bowl until blended. Drop 6 spoonfuls of the biscuit mixture over the top of the chicken mixture.Bake for 25 minutes or until the biscuits are golden brown. Sprinkle the biscuits with the cheese and the remaining onions. Bake for 3 minutes or until the cheese is melted and the onions are golden brown.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1.5 cups milk0.25 teaspoon dried thyme, crushed1 package (10 ounces) frozen peas and carrots, thawed2 cups diced cooked chicken1.5 cups all purpose baking mix1.333 cups French's® French Fried Onions, Original or Cheddar0.5 cup shredded Cheddar cheese