Chicken & Biscuits
Prep time
Cook time
Total time
Just one look at this hot and creamy classic Southern casserole and you just know you'll be putting chicken and biscuits on the menu soon!
Author: Kraft
Recipe type: Lunch
Serves: 6
Ingredients
- 1 can (10-3/4 oz.) Condensed Cream of Chicken Soup
- ¾ C BREAKSTONE'S or KNUDSEN Sour Cream, divided
- 2 C Chopped Cooked Chicken
- 1 pkg. (16 oz.) Frozen Mixed Vegetables (carrots, corn, green beans, peas), thawed
- 1 C KRAFT Shredded Mild Cheddar Cheese
- 1 C All-Purpose Baking Mix
- 3 Tbsp. Milk
Instructions
- HEAT oven to 375ºF.
- MIX soup and ½ C sour cream in 8 in. square baking dish until blended. Stir in chicken, vegetables and cheese.
- STIR baking mix, milk, and remaining sour cream just until mixture forms soft dough.
- SPOON into 6 mounds over chicken mixture. Bake 35 minutes or until chicken mixture is hot and bubbly, and biscuit topping is golden brown.
Notes
Healthy Living
You'll save 50 calories and 7 grams 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.
You'll save 50 calories and 7 grams 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.
