Chicken & Biscuits
Author: Kraft
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
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!
  • 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
  1. HEAT oven to 375ºF.
  2. MIX soup and ½ C sour cream in 8 in. square baking dish until blended. Stir in chicken, vegetables and cheese.
  3. STIR baking mix, milk, and remaining sour cream just until mixture forms soft dough.
  4. SPOON into 6 mounds over chicken mixture. Bake 35 minutes or until chicken mixture is hot and bubbly, and biscuit topping is golden brown.
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.
Recipe by Market Basket at