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Main dishes

The Best Sour Cream Chicken & Biscuits

photo by:kraft
We're not lying when we say this is the best chicken and biscuits recipe you'll ever make. The sour cream adds tartness to this classic comfort food.
time
prep:
15 min
total:
50 min
servings
total:
6 servings

What You Need

1
can  (10-3/4 oz.) reduced-fat 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 Mild Cheddar Cheese
1
cup  all-purpose baking mix
3
Tbsp.  fat-free milk

Make It

HEAT oven to 375ºF.

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

STIR 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

Small Changes Add Up
Small ingredient substitutions, such as 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, result in a savings of 60 calories and 7g of fat per serving when compared to a traditional recipe.
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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