Chicken & Biscuits

Here is a recipe from Kraft that I can't wait to try. I'm excited to have some recipes that use ingredients that I have around the house for a change! Keep in mind that the recipe calls for certain brand names, and of course it would be okay to use a different brand of sour cream, for example...I left the brand names in, because it's the least I can do to thank Kraft foods for the nice recipe -- but you can use any brand you want of course, really!

Chicken & Biscuits
Prep: 15 min
Total time: 50 min
Makes: 6 servings

Ingredients:
1 can of condensed cream of chicken soup
3/4 cup Breakstone or Knudsen Sour Cream, divided
2 cups chopped cooked chicken**
1 pkg (16 oz) frozen mixed vegetables, thawed
1 cup Kraft shredded mild cheddar cheese
1 cup baking mix
3 Tbsp milk

Heat oven to 375.
Mix soup and 1/2 cup sour cream in 8 -inch square baking dish. Add chicken, vegetables, and cheese; mix.

Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.

Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake for 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

**My tip: If you would like to make this REALLY easy on yourself, you could shred a rotisserie chicken for this, or you could cook a chicken in a crock pot all day.

Easiest Chicken Bake

Easiest Chicken Bake

Chicken (of course!), whatever cuts you like
1 Can of Cream of Chicken soup

Preheat oven to 375 degrees

Layout chicken pieces in a baking pan

Mix together the soup as per instructions

Pour over the chicken

Cover with foil wrap (alternative is to bake entire thing in a cooking
bag)

Bake for approx 1 hour or until meat is pulling away from the bone

Courtesy of:
CJ Marley

NOTE from Darla:
I've found that if you put 1 cup of quick cooking rice in,
and pepper it a bit, it makes it even more
convenient as a meal.

Good side dishes are corn on the cob, green beans, rolls