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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.
15 min
50 min
6 servings

What You Need

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