Two Sides of A Coin

My husband and I wanted a place to share our projects...I do crafting (e.g. cards, sewing, etc...), household projects, and parties for kids. My husband makes toy trucks, household projects (e.g. closet redesign), and helps with party decorations and games. While he's a professional contractor, we do this for fun. We both cook, but I am more likely to try new and different recipes. We'll be trying out Pinterest items and reporting back.

Friday, October 11, 2013

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  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


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

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