Ingredients

1/2 C. flour, all-purpose
1/2 tsp. salt
1/2 tsp. pepper
6 chicken breast halves; skinned and boned
1/4 C. butter or margarine
1 C. onion; chopped
1 can chicken broth; undiluted
1 can tomatoes, stewed; drained
11 oz. corn, whole kernel; drained
10 oz. beans baby lima; thawed
1-1/2 tsp. thyme, whole dried
10 oz. biscuits, southern style, refrigerated

Cooking Instructions

Combine first 3 ingredients; coat chicken in flour mixture shaking off excess. Melt butter in a large skillet over medium-high heat. Cook chicken for 7 to 10 minutes or until done, turning once. remove from heat; let cool enough to handle. Shred chicken. Set aside. Saute onion in pan drippings until tender, for about 5 minutes. Add chicken broth, tomatoes, corn, beans, and thyme to skillet; cover and simmer for 15 minutes. Stir in chicken. Pour vegetable mixture into a 12x8x2-inch baking dish. Cut biscuits into quarters and arrange in a decorative fashion over casserole. Bake at 375 for 15 to 20 minutes or until biscuits are golden.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: