Chicken & Biscuits

• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 3/4 cup BREAKSTONE'S Sour Cream, divided
• 2 cups chopped cooked chicken
• 1 pkg. (16 oz.) frozen vegetable blend (carrots, green beans, corn), thawed
• 1 cup KRAFT Shredded Mild Cheddar Cheese
• 1 cup all-purpose baking mix
• 3 Tbsp. 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 stiff 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, sour cream, chicken, carrots, cheddar cheese, baking mix, milk

Taken from www.kraftrecipes.com/recipes/chicken-biscuits-114911.aspx (may not work)