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Main dishes

Easy Sour Cream & Chicken Biscuit Casserole

photo by:kraft
Sometimes chicken is better the second time around! Condensed soup and sour cream make a great sauce for leftover chicken in this biscuit-topped casserole.
time
prep:
15 min
total:
50 min
servings
total:
6 servings

What You Need

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

Make It

HEAT oven to 375ºF.

COMBINE soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.

MIX baking mix, remaining sour cream and milk just until mixture forms soft dough.

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

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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