Chicken & Biscuits

photo by:kraft

Just one look at this hot and creamy classic Southern casserole and you know you want it on your table. Start cooking: It'll be ready for spooning up in less than an hour.

time

prep:

15 min

total:

50 min

servings

total:

6 servings

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What You Need

can (10-3/4 oz.) condensed cream of chicken soup

3/4

cup BREAKSTONE'S or KNUDSEN Sour Cream, divided

cups chopped cooked chicken

pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed

cup KRAFT Shredded Mild Cheddar Cheese

cup all-purpose baking mix

Tbsp. milk

Make It

HEAT oven to 375ºF.

step 1

COMBINE soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.

step 2

MIX baking mix, remaining sour cream and milk just until mixture forms soft dough.

step 3

SPOON into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Kraft Kitchens Tips

Healthy Living

You'll save 60 calories and 7g of fat per serving by preparing with reduced-fat condensed cream of chicken soup, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT 2% Milk Shredded Cheddar Cheese and fat-free milk.

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.

How to Quickly Thaw the Frozen Vegetables

Place vegetables in colander, then hold under warm running water until vegetables are thawed. Or, thaw vegetables in microwave as directed on package.

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eakf

posted:9/15/2008

Easy to make and very tasty.

onyx2278

posted:9/14/2008

Very quick & easy recipe. I added some of the cheese and dill to the biscuits for added flavor.

jennifer03878

posted:9/14/2008

Yumm Yumm Yumm!!! When I got the new magazine and I saw this recipe, I thought I'd make it for something new. It came out better then I would have thought! I doubled the recipe because I didn't think a single would enough. Thank goodness I did. It was a huge hit! I'll be making this again.

a cook

posted:9/13/2008

I doubled the recipe for 3 very hungry fishermen and 2 ladies. To keep it simple, I used a grocery store roasted chicken. This one is now in my recipe file.

a cook

posted:9/12/2008

My husband & I loved this! I didn't change anything. Had enough for leftovers. Yum! I plan to make this regularly!

thaley8

posted:9/12/2008

This recipe was wonderful. I used a 15 oz can of drained Veg-All. I will certainly make it again!

mcsprince

posted:9/11/2008

You will need to double the biscuit mixture. Also, add any other vegetables you have around like celery, tomatoes, or onions. They taste wonderful in it. I used Feta cheese and yogurt cheese (for the sour cream) in both the biscuit mixture and veg mixture. The Feta added a lot more flavor. Throw in a dash of sage.

tpetroski

posted:9/11/2008

Good & Quick

Gammygreen

posted:9/11/2008

I liked the recipe. It was very easy to fix.

tmj2008

posted:9/10/2008

I doubled the biscuit part, was very good. I have recommended this to a good friend and she plans to make it this weekend. I definately will make again. Great for left over roast chicken.