EASY SOUR CREAM & CHICKEN BISCUIT CASSEROLE

Easy Sour Cream & Chicken Biscuit Casserole image

Sometimes chicken is better the second time around! Condensed soup and sour cream make a great sauce for leftover chicken in this biscuit-topped casserole.

Provided by My Food and Family

Categories Home

Time 50m

Yield 6 servings

Number Of Ingredients 7

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Ingredients

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

Steps:

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

Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 7 g, Protein 24 g