Chicken and Biscuits

This a total pantry recipe...everything it calls for should be staples in your pantry, fridge, and freezer. It's an easy fix for those nights that you don't know WHAT to make.

Double if you're me...

Chicken and Biscuits

1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken (I actually used the canned chicken from CostCo's Kirkland brand)
1 16-ounce package frozen mixed vegetables, thawed
2 small potatoes, cooked and diced to small pieces
1 cup shredded cheddar cheese
1 cup all-purpose baking mix
3 TBS milk

1. Heat oven to 375.

2. Mix soup and sour cream in an 8-inch square baking dish. Stir in chicken, vegetables, and cheese.

2. Mix baking mix, remaining sour cream, and milk just until mixture forms a stiff dough.

3. Spoon into 6 mounds over the chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

adapted from Kraftfoods