Ingredients1 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, thawed
1 cup KRAFT Shredded Mild Cheddar Cheese
1 cup all-purpose baking mix
3 Tbsp. milk
Directions
1- HEAT oven to 375ºF.
2-MIX soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese. (I mix this in a large bowl rather than the dish- I made a mess when I did in the baking dish)
3-MIX baking mix, remaining sour cream and milk just until mixture forms stiff dough in a small bowl.
4-SPOON into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.
1- HEAT oven to 375ºF.
2-MIX soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese. (I mix this in a large bowl rather than the dish- I made a mess when I did in the baking dish)
3-MIX baking mix, remaining sour cream and milk just until mixture forms stiff dough in a small bowl.
4-SPOON into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.
No comments:
Post a Comment