Chicken and Biscuits

Last week I made a chicken in the crockpot one night for dinner. It left about 2 cups of chicken which was perfect for this new recipe of Chicken and Biscuits.

Was the recipe easy to follow?

Yes! It was very easy, especially since I had all the chicken cooked and pre-measured.

Did the dish taste good?

YES! Nice quick fall/winter weekday dinner.  Chad and Maria both liked it as well

Would you make it again?

Most likely, especially if I have leftover chicken or maybe even turkey.  It was easy to have all the ingredients on hand, so it wouldn’t take a lot of planning either.

Chicken and Biscuits

1 can (10-3/4 oz.) condensed cream of chicken sou
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 (like Bisquick)

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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