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Chicken and Biscuit Casserole
Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

50 Min(s)
15 Min(s) Prep
35 Min(s) Cook
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 mushroom soup
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (broccoli, carrots, cauliflower), thawed
1 cup KRAFT Shredded Mild Cheddar Cheese with a TOUCH OF PHILADELPHIA
1 cup all-purpose baking mix
3 Tbsp. milk
1 Tbsp. chopped fresh chives
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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 sprayed with cooking spray. Stir in chicken, vegetables and cheese.
3
Mix baking mix, remaining sour cream, milk and chives just until mixture forms soft dough; spoon into 6 mounds over chicken mixture.
4
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 Lite 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
390
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 10g
50%
Trans Fat 0.5g
Cholesterol 75mg
25%
Sodium 710mg
31%
Total Carbohydrates 33g
12%
Dietary Fibers 4g
14%
Sugars 7g
14%
Protein 21g
42%
Vitamin A
190%
Vitamin C
0%
Calcium
20%
Iron
8%
* 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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