Main dishes

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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LINDADAY06

posted:3/25/2013

DON'T LIKE ....

jasminflower89

posted:1/12/2013

recipe came out really good. i did marinate the chicken in olive oil salt pepper and rosemary didnt have that much flavor so mayb next time i'll marinate it longer. and i did use frozen biscuits. overall very good.

debdeb1261240

posted:12/6/2012

wow my kids wanted more.. cleaned the pan and their plates gone. my son is a very fussy eater, hard time to get him eat vegi's. he loved this dish. my kids asked me to make more...

ltpt1986

posted:8/10/2012

Really good!Substituted 4 oz. crea cheese for the sour cream. marinated cubed chicken with olive oil,S&P, minced garlic, & fresh rosemary. Used broccoli,baby carrots & mexican corn.Added seasoning salt & pepper to mix. Baked for 15 min, then topped with frozen biscuits and finished according to biscuit package time.

Lisas4nu

posted:6/4/2012

This was an excellent recipe. My family loved it. I used reduced fat crescent rolls instead of making the biscuits. I used reduced fat condensed soup and reduced fat sour cream. I also cooked the chicken in olive oil with mrs. dash and Garlic and added some mrs dash and minced garlic to the veggie/soup/sour cream mix and it was excellent. Added some nice flavor!

brat100102

posted:5/6/2012

It didn't have a very good flavor, I tasted sour cream more than anything. I baked it for 45 minutes (the biscuits were almost burnt), but the middle never got hot and biscuits were dried out.

Suga83

posted:4/22/2012

Way better than the box version I tried, lol. Only 4 stars because I'm not a biscuit person.

DMStrojan

posted:4/10/2012

My kids and I loved this!! Instead of the biscuit mix, I used crescent roll dough, torn in pieces and layer across the top. I baked without the crescent rolls for 20min, then put the crescent roll dough on and baked for 15min more....perfect!! My 9yr old son already asked when I was making this again?! A terrific, quick and delicious meal!

Minibaby1

posted:2/23/2012

My family loved this.... A different twist on chicken pot pie! I have a super hungry son and hubby so I doubled the receipe and used bisquik instead and the 9by13 pot is empty!!! Super easy! Veggies! Yummy!

tsharan

posted:1/11/2012

This is soooo good....I did season the chicken so that added a little extra flavor