Chicken & Biscuits

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READY IN: 50mins
SERVES: 6
YIELD: 8 inch pan
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 3/4 ounce) can condensed cream of chicken soup
  • 34
    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
  • 3
    tablespoons milk
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DIRECTIONS

  • 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.
  • Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.
  • 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.
  • 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.
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