oven to 375°F. 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 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.
: 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.