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Main dishes

Chicken & Biscuits

Chicken & Biscuits recipe
photo by:kraft
Just one look at this hot and creamy classic Southern casserole and you just know you'll be putting chicken and biscuits on the menu soon!
time
prep:
15 min
total:
50 min
servings
total:
6 servings
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What You Need

1
can  (10-3/4 oz.) condensed cream of chicken soup
3/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream, divided
2
cups  chopped cooked chicken
1
pkg.  (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1
cup  KRAFT Shredded Mild Cheddar Cheese
1
cup  all-purpose baking mix
3
Tbsp.  milk

Make It

HEAT oven to 375ºF.
step 1
MIX soup and 1/2 cup sour cream in 8-inch square baking dish until blended. Stir in chicken, vegetables and cheese.
step 2
STIR baking mix, milk and remaining sour cream just until mixture forms soft dough.
step 3
SPOON into 6 mounds over chicken mixture. Bake 35 min. or until chicken mixture is hot and bubbly, and biscuit topping is golden brown.

Kraft Kitchens Tips

Healthy Living
You'll save 50 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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