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Easy Sour Cream & Chicken Biscuit Casserole
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Easy Sour Cream & Chicken Biscuit Casserole

50 Min(s)
15 Min(s) Prep
35 Min(s) Cook
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.
What You Need
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6 servings
Original recipe yields 6 servings
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
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Let's Make It
1
Heat oven to 375ºF.
2
Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
3
Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.
4
Spoon into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.
Tip 2
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.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 670mg
29%
Total Carbohydrates 30g
11%
Dietary Fibers 3g
11%
Sugars 7g
14%
Protein 24g
48%
Vitamin A
90%
Vitamin C
6%
Calcium
40%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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