Ingredients
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 3/4 cup Sour cream, divided
- 2 cups chopped, cooked chicken (I used canned)
- 1 package (16 oz) frozen mixed vegetables, thawed (I used two cans of vegetable medley, drained)
- 1 cup Shredded Mild Cheddar Cheese
- 1 cup baking mix
- 3 Tbsp. milk
Directions
Heat oven to 375 degrees F. Mix soup and 1/2 cup sour cream into 8 inch square baking dish (I used a 13x9 inch). Add chicken, vegetables ad cheese; mix.
Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.
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.
My family loved this, would be great for company.
Source: This is from Kraft Food and Family magazine.
By Michele from Western KY
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