Chicken & Biscuits

I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date.

• Ready In: 50 mins
• Serves: 6
• Yields: 8 inch pan

Ingredients

• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 3⁄4 cup sour cream, divided (either Breakstone's or Knudsen)
• 2  cups  cooked chicken, chopped
• 1 (16 ounce) package  frozen mixed vegetables, thawed
• 1  cup cheddar cheese, Kraft Shredded Mild Cheddar Cheese
• 1  cup baking mix
• 3  tablespoons milk

Directions

1. Preheat oven to 375 degrees. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Add chicken, vegetables and cheese; mix.
2. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.
3. Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.
4. Healthy Living Tip: Save 60 calories and 7 grams of fat per serving by preparing with reduced fat cream of chicken soup, reduced fat or light sour cream, Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese and fat-free milk.