Ingredients
1 package (16 ounces) frozen vegetables for stew, thawed and coarsely chopped1 jar (12 ounces) chicken gravy2 cups shredded cheddar cheese2 cups cubed cooked chicken2 cups biscuit/baking mix1 teaspoon minced fresh or 1/4 teaspoon dried thyme2 large eggs, room temperature1/4 cup 2% milk
Preparation
Combine vegetables and gravy in a large saucepan. Bring to a boil. Reduce heat; stir in cheese and chicken. Cook and stir until cheese is melted. Pour into a greased 2-qt. round or 11x7-in. baking dish.
Combine biscuit mix and thyme in a small bowl. In another bowl, whisk eggs and milk; stir into dry ingredients just until moistened. Drop by tablespoonfuls over chicken mixture; spread gently.
Bake, uncovered, at 375° until golden brown, 23-27 minutes. Let stand for 5 minutes before serving.
