Chicken n Biscuits
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 (carrots, corn, green beans, peas)
1 cup shredded mild cheddar cheese
1 cup all-purpose baking mix
3 Tbsp. milk
Preheat oven to 375. In a 8-inch square dish, combine soup and half of sour cream. Then add chicken, vegetables and cheese.
In a separate bowl, mix baking mix, the rest of the sour cream and milk. Combine until you have formed a soft dough.
Spoon 6 mounds directly on top of your soup-chicken mixture. Bake 35 minutes until biscuits are golden brown and soup-chicken mixture is bubbly.
Ok, so a few notes from me.
I use boneless skinless chicken breasts and just boil them right before I start the rest of the ingredients. Just chop them before you put them in the pot to boil and they will cook super fast!
I double my biscuit recipe because they are seriously my family's favorite part of this meal. Don't be tempted to make your biscuits too big, because they will not cook all the way through during the 35 minutes. You have been warned! The picture below is pre-baking and the big biscuit up front was not cooked all the way through.
This recipe will feed about 4 adults. If you are feeding a crowd or a larger family, double the recipe for sure.