If you've got some frozen broccoli and leftover cooked chicken, what better way to use them than in this easy, cheesy, family-pleasing casserole?
What You Need
Original recipe yields 6 servings
1 can (10-3/4 oz.) 98%-fat-free condensed cream of mushroom soup
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen broccoli florets, thawed
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
1 cup all-purpose baking mix
3 Tbsp. milk
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Let's Make It
Heat oven to 375ºF.
Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, broccoli 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.
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.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.