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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plgparker

posted:7/13/2009

very easy to make and very good too. I use can biscuits and just bake as directed on the can.

cherrycokegrl

posted:6/12/2009

It was a nice dinner and very easy and quick to make! The only thing I would change is to leave the cheese out. I'm not a real big cheese person and to me the cheese kind of over did it for me. All in all though I would make this again when I need a quick meal. :)

fran2705

posted:5/27/2009

My friends and family really like this recipe. I have used it to take to "shut ins" and they have requested the recipe. However, I bake separate bisquits, add more chicken and decrease the amount of veggies for a richer flavored casserole. When I tried the original recipe, the bisquits were too soggy on the bottom.

a cook

posted:5/23/2009

My family loves this recipe. I love it too because it's so quick and easy.

mrsfrasc

posted:5/13/2009

My kids loved this too!!

erinbell2

posted:4/11/2009

I completely overhauled this recipe to meet the needs of boyfriend who is completely ANTI-veggies (for the record, I love the original)! I mixed the cream of chicken soup and sour cream, added a can of mexicorn and a can of rotel (both drained), added 3 cups of shredded rotissere chicken, and a 1 1/2 cups of low fat mexican cheese blend. I seasoned this with dried cilantro and salt and pepper and topped it with the refridgerated buttermilk biscuits. After baking it I served it with taco sauce. Very tasty! Next time I will add either taco seasoning or chipoltes in adobo to spice it up a bit!

horse1215

posted:4/7/2009

i was looking for something without pasta this was my choice. excellant! i would ad a some flour just a little runny

collegegal76

posted:4/6/2009

My fiance and I thought this was pretty good. I added some onion and pepper. I'm sure I'll make it again.

deebreaux

posted:3/30/2009

So easy! Great for working mom! I also added one onion and a little pepper for more flavor.

nibbler2

posted:3/13/2009

My daughter and her husband liked this, I did not. I guess I may make it again without the sour cream, however I am not sure what to use in place of the sour cream.