PREPARATION:

1. Preheat oven to 450°F. Place chicken and broth in large skillet; cover and bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender.
2. While chicken is cooking, mix flour and butter; set aside. Combine mixed vegetables, mushrooms, basil, oregano and thyme in greased 2-quart casserole.
3. Add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth. Cook and stir until thickened. Add to vegetable mixture; mix well.
4. Blend biscuit mix and milk in medium bowl until smooth. Drop 4 scoops batter onto chicken mixture.
5. Bake 18 to 20 minutes or until biscuits are browned and casserole is hot and bubbly.