So, it's been awhile since I posted, I apologize for that. I'm furloughed now, so I have some time to catch up.
|Up close...warm and bubbly|
Chicken and Biscuit Casserole
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
1 cup baking mix
3 tbsp milk
1. Heat oven to 375 degrees. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Add chicken, vegetables, and cheese; mix.
2. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until dough stiffens.
3. Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 minute or until biscuits are golden brown and chicken mixture is hot and bubbly.
|In Raw Format|
|And the final product|