1 (10 3/4 ounce) can Campbell's® Condensed Cream of Chicken Soup
1 1/2 cups milk, divided
1/4 tsp. dried thyme leaves
1 (10 oz.) package frozen peas and carrots, thawed
2 cups shredded cooked chicken
1 cup all-purpose baking mix
1 1/3 cups FRENCH'S® Crispy Fried Onions
1/2 cup shredded Cheddar cheese
HEAT oven to 400°F. Combine soup, 1 cup milk and thyme leaves in 2-quart casserole. Stir in vegetables and chicken.
COMBINE baking mix, 2/3 cup Crispy Fried Onions and remaining 1/2 cup milk in medium bowl until blended. Drop by 6 to 8 spoonfuls on top of chicken mixture.
BAKE 25 minutes until biscuits are golden. Sprinkle biscuits with cheese and remaining onions. Bake 3 minutes until cheese melts and onions are golden.
Tip: You may substitute shredded turkey for the chicken.