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Combine soups, milk, thyme and pepper. Stir in vegetables and chicken. Pour into backing dish. Bake at 400 degrees for 15 minutes or until mixture begins to bubble. Stir. Meanwhile, cut each biscuit into quarters, cutting almost, but not all the way through the bottom. Remove dish from oven, stir again. Arrange biscuits over hot chicken mixture. Bake 15 minutes more or until biscuits are golden brown.
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