1 tbsp butter or margarine

1 cup chopped celery

1 (10 3/4 oz) can condensed cream of chicken soup

1/2 cup milk

1/2 tsp onion powder

1/4 tsp dried thyme leaves

1/8 tsp pepper

1 (16 oz) bag frozen vegetables, thawed

2-3 medium potatoes, boiled and cubed

1 1/2 cups cooked, cubed chicken

1 (10 oz) can Hungry Jack ref. flaky biscuits

In large skillet, melt butter. Add celery and stir over med. heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper and mix well. Stir in thawed vegetables, potatoes and chicken; heat through. Spoon into 12" x 8" baking dish.

Heat oven to 375. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. Bake at 375 for 20-25 minutes or until biscuits are golden brown and filling is bubbly.

Advance Preparation Instructions: If making ahead…simply chill filling after spooning into casserole. When baking….cook for 10-15 minutes in preheated 375 degree oven , covered before adding biscuit topping. Make sure it is warm and steamy throughout; then top with quartered biscuits and cook 20-25 minutes as instructed (uncovered) for a total bake time of 30-40 minutes.

From Frozen: Thaw overnight in refrigerator. When baking….cook for 10-15 minutes in preheated 375 degree oven , covered before adding biscuit topping. Make sure it is warm and steamy throughout; then top with quartered biscuits and cook 20-25 minutes as instructed (uncovered) for a total bake time of 30-40 minutes.