• 1/2 cup flour, all-purpose
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 boneless chicken breast halves
• 1/4 cup butter
• 1 cup onion, chopped
• 1 can (10 1/2 ounces) condensed chicken broth
• 1 can (14.5 ounces) stewed tomatoes
• 1 cup corn kernels, frozen thawed
• 10 ounces frozen baby lima beans
• 1 1/2 teaspoons dried leaf thyme
• 10 ounces refrigerated buttermilk biscuits

Preparation
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 10 to 12 minutes or until done, turning once.

Remove from heat; let cool enough to handle. Shred chicken and set aside.

Sauté chopped onion in pan drippings until tender, about 4 to 6 minutes. Add chicken broth, tomatoes, corn, beans, and thyme to skillet; cover and simmer 15 minutes. Stir in chicken.

Pour vegetable mixture into a 12×8-inch baking dish or casserole.

Cut biscuits into quarters and arrange over chicken mixture. Bake at 375° for 15 to 20 minutes or until biscuits are nicely browned.