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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tamsen6108

posted:1/2/2011

This recipe is so easy and sooo good, everyone in the family loves it. It's a great hearty recipe and you'll have all the ingredients you need already in your pantry!

wondergrl83

posted:12/9/2010

Biscuits on the top make this so good!

ngelkos99

posted:12/7/2010

I flavored the chicken with pepper, garlic and onion powder, and a chicken bouillon cube before I cooked it. Everything else came out great. My husband loves the biscuits, I might add cheese or butter next time to give them a bit more flavor.

aualum1984

posted:12/1/2010

I used the odds and ends of fresh veggies I had on hand (a potato, a yellow squash, carrots, and onion). I cubed them and sauteed them and used them instead of frozen vegetables. A great use for those times when you have something you need to use up. I also used leftover smoked turkey from Thanksgiving!

jkinseth

posted:9/23/2010

very easy and tasty.

stacr75

posted:9/5/2010

super yummy! Great small recipe for 2-one of my favorite winter meals!

nfarbotko

posted:8/16/2010

This was just ok. The sour cream flavor was a little too much and the biscuits took a long time to cook through.

alennen

posted:7/28/2010

Very tasty...we used reduced-fat sour cream, 2% cheese, reduced fat soup, and skim milk. We also added rosemary to the biscuit mix, and it gave them a nice flavor. We will definitely add this into the dinner rotation!

keynibear

posted:7/26/2010

I think I will double it next time, as my husband and son wanted seconds and there wasn't any left after the inital serving.

a cook

posted:5/24/2010

My family loves this recipe. They're only request was more biscuits. I now double the amount of mix for the biscuits.