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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a cook

posted:9/10/2008

Chicken & biscuits were OK but nothing special. Just a 'quick' pot pie recipe. I thought overall it was pretty bland.

MTol11

posted:9/10/2008

This was really good! I saved a step by using Pillsbury Grands biscuits. Just place them on top of the mixture and half way though, turn them over because the one side gets soggy!

imdeedee61

posted:9/9/2008

I cooked the chicken in a crock pot using emeril original essance and sea salt for seasoning. I also used veg-all instead of the frozen veg. It turned out excellent.

joannalg1

posted:9/9/2008

Very good recipe. I used leftover rotisserie chicken in it. Added a tiny bit of salt to give it a little more flavor. I will make this again.

lucasmcduff

posted:9/9/2008

The recipe is missing a key point. "Baking mix" needs to describe what that means...what kind of baking mix??? <<< Response from Kraft Kitchens Expert, Wendy ~ Baking mix refers to all-purpose baking mix that can be purchased in the baking aisle at your grocery store. >>>

a cook

posted:9/9/2008

Quick and easy recipe for a busy weeknight. I added a little water to the soup to make it a little juicier.

monkida

posted:9/9/2008

This was okay - the family ate it, but wasn't thrilled. I really liked the biscuits on top. It took a bit longer to cook becaues the veggies were probably not as thawed as they should have been.

a cook

posted:9/8/2008

A lot like pot pie. It was good, but took slightly longer to bake because I didn't thaw the veggies first.

toadnlima

posted:9/8/2008

This was SOOOO good. My kids are asking when I'll make it again. I did substitute Co-Jack for the cheddar because it was what I had, and peas and corn for the mixed veggies (kids don't like lima beans anyway). DELICIOUS!

a cook

posted:9/8/2008

Delicious!! I substituted frozen peas & carrots for the mixed vegetables.