Easy Sour Cream & Chicken Biscuit Casserole

• 1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
• 3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, divided
• 2 cups chopped cooked chicken
• 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
• 1 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 1 cup all-purpose baking mix
• 3 Tbsp. fat-free milk

1. Heat oven to 375 degrees F.
2. Combine soup and 1/2 cup sour cream in 8-inch square baking dish.
3. Stir in chicken, vegetables and cheese.
4. Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.
5. Spoon into 6 mounds over chicken mixture.
6. Bake 35 min.
7. or until biscuits are golden brown and chicken mixture is hot and bubbly.

condensed cream, s, chicken, carrots, milk, baking mix, milk

Taken from www.kraftrecipes.com/recipes/easy-sour-cream-chicken-biscuit-casserole-163042.aspx (may not work)