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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 16 |
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Ingredients:
1 (10 3/4 ounce) can condensed cream of chicken soup |
3/4 cup breakstone's sour cream or 3/4 cup knudsen sour cream, divided |
2 cups chopped cooked chicken |
1 (16 ounce) package frozen mixed vegetables, thawed |
1 cup kraft shredded mild cheddar cheese |
1 cup baking mix |
3 tablespoons milk |
Directions:
1. HEAT oven to 375 degrees F.
2. MIX soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
3. MIX baking mix, remaining sour cream and milk just until mixture forms stiff dough.
4. SPOON into 6 mounds over chicken mixture. Bake 35 minute or until biscuits are golden brown and chicken mixture is hot and bubbly.
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