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Chicken & Biscuits

cooking 101: chicken & biscuits

Sour cream makes the biscuits extra moist and delicious in this simple and satisfying comfort food dish.

what you need

  • 1 can (10-3/4 oz.) condensed cream of chicken soup
  • 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
  • 2 cups chopped cooked chicken
  • 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
  • 1 cup KRAFT Shredded Mild Cheddar Cheese
  • 1 cup all-purpose baking mix
  • 3 Tbsp. milk

make it

Step 1: Chicken & Biscuits
1. HEAT oven to 375°F. Mix soup and 1⁄2 cup sour cream in 8-inch square baking dish. Add chicken, vegetables and cheese; mix.
Step 2: Chicken & Biscuits

2. PLACE baking mix in medium bowl. Add remaining 1⁄4 cup sour cream and milk; stir until stiff dough forms.

Step 3: Chicken & Biscuits

3. DROP by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Healthy Living: Save 60 calories and 7 grams of fat per serving by preparing with reduced fat cream of chicken soup, Breakstone’s Reduced Fat or Knudsen Light Sour Cream, Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese and fat-free milk.
Chicken & Biscuits
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