Chicken & Biscuits

• 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 Mild Cheddar Cheese
• 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 until blended.
3. Stir in chicken, vegetables and cheese.
4. Stir baking mix, milk and remaining sour cream just until mixture forms soft dough.
5. Spoon into 6 mounds over chicken mixture.
6. Bake 35 min.
7. or until chicken mixture is hot and bubbly, and biscuit topping is golden brown.

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

Taken from www.kraftrecipes.com/recipes/chicken-biscuits-111306.aspx (may not work)