Chicken and Biscuit Casserole

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

My husband and I really enjoyed this...not the healthiest option.  I got the original recipe from an advertisement that says it was from kraftfoods.com.  It would be slightly healthier if you used reduced fat sour cream and cheese and low-fat or fat-free milk.  We scored this recipe 4 out of 5 stars.

 

Chicken and Biscuit Casserole

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

1 cup baking mix

3 tbsp milk

Directions

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