1 Tablespoon Vegetable Oil
1/2 Teaspoon Dried Thyme Leaves
Salt And Pepper, To Taste
1 Pound Skinless, Boneless Chicken Breast Halves, Cut Into 1 Inch Pieces
1 Package {16 Oz.} Frozen Mixed Vegetables
1 Container {10 Oz.} Refrigerated Alfredo Sauce
1/2 Teaspoon Dijon Mustard
Grands Biscuits, Baked {8 Biscuits}

Heat Oil, Thyme, Salt And Pepper In 10 Inch Nonstick Skillet Over Medium-high Heat. Cook Chicken In Oil Mixture, Stirring Occasionally, Until No Longer Pink In Center. Stir In Remaining Ingredients Except Biscuits; Reduce Heat To Medium. Cover And Cook 5-6 Minutes, Stirring Occasionally, Until Hot. Split Open Biscuits, Serve Stew Over Biscuits.

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I love my kiddos....KILEIGH AKAYLAH AND GAGE REED...