1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
16 oz. pkg. frozen mixed vegetables, thawed
1 cup shredded mild cheddar cheese
1 cup baking mix
3 Tbs. milk
1. Heat oven to 375. Mix soup and 1/2 cup sour cream in 8-inch square
baking dish. Add chicken, vegetables and cheese; mix.
2. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream
and milk; sitr until stiff dough forms.
3. Drop by heaping tablespoonfuls into 6 mounds over chicken mixture.
Bake 35 minutes or until biscuits are golden brown and chicken mixture
is hot and bubbly.
Source: Kraft Food & Family Magazine, Fall 2008