INGREDIENTS
1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup Sour Cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 cup Shredded Mild Cheddar Cheese
3 Tbsp. milk
1 cup baking mix
DIRECTIONS
HEAT oven to 375ºF. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
STIR milk and remaining sour cream into baking mix. Drop by heaping tablespoonfuls into 6 mounds on top of chicken mixture.
BAKE 35 min. or until biscuit topping is golden brown and chicken mixture is hot and bubbly.
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