Instructions: In a small bowl, combine the sour cream, salt, and pepper; set aside. In a large saucepan, combine the mixed vegetables, chicken, and soup over medium-high heat. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are crisp-tender. Reduce the heat to medium and add the sour cream mixture. Continue cooking for 2 to 3 more minutes, until the mixture comes to a boil and starts to thicken, stirring constantly. Toast the English muffins then spoon the mixture over them and serve immediately.

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