Thursday, June 4, 2015

Chicken and Biscuits

I made this for dinner last night and it was a hit! Almost like a chicken pot pie, but so much easier, and just as tasty. It made the perfect amount for my family with no leftovers.

Chicken and Biscuits
adapted from
1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups cooked chicken, shredded
2 cups frozen mixed veggies, thawed
1 cup shredded cheddar cheese
1 cup Bisquick
3 TBSPs milk

1. Preheat oven to 375 degrees. Mix soup and 1/2 cup of sour cream in a 2 quart baking dish. Add chicken, veggies, and cheese; mix until combined.
2. In a medium sized bowl, combine remaining sour cream, Bisquick, and milk. Stir until dough forms.
3. Drop heaping tablespoonfuls onto top of chicken mixture making 6 biscuit mounds.
4. Bake 35-40 minutes or until biscuits are golden brown.

Serves 4-6