Savory Chicken Biscuit Casserole

• 1 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 (carrots, corn, green beans, peas), thawed
• 1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. ground sage
• 1 cup all-purpose baking mix
• 3 Tbsp. milk

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

condensed cream, s, chicken, carrots, cheddar cheese, thyme, ground sage, baking mix, milk

Taken from www.kraftrecipes.com/recipes/savory-chicken-biscuit-casserole-162923.aspx (may not work)