Chicken & Biscuits
- Source
- Kraft recipe card
- Serves
- 6
- Prep
- 15 min
- Cook
- 35 min
Ingredients
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream, divided
- 2 cups chopped cooked chicken
- 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
- 1 cup KRAFT Shredded Mild Cheddar Cheese
- 1 cup all-purpose baking mix
- 3 Tbsp. milk
Steps
- HEAT oven to 375°F.
- 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.
Notes
kraft kitchens tips - HEALTHY LIVING: You’ll save 60 calories and 7g of fat per serving by preparing with 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.
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.