Ingredients
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10 3/4
-
3/4
-
2
-
16
-
1
-
1
-
3
-
-
-
-
-
-
-
-
Directions
Kid-Friendly Chicken and Biscuits, This casserole is super-quick to put together, and after the chicken has been cooked at home or picked up roasted at the supermarket, it’s simple enough that kids enjoy preparing it It’s also a favorite of theirs to eat (and they even get a full serving of vegetables which are mixed in with the other ingredients) , This was definitely 5 star at my house! I doubled the recipe so there would be some leftovers 🙂 used 3 cups of chicken instead of doubling all of it For the frozen veggies used fresh veggies that I steamed first That turned out very well used carrots from the garden and broccoli and cauliflower from the store I haven’t bought frozen veggies in years I also don’t buy baking mix So I prepared what I would normally do for making biscuits Instead of adding the liquid I added the milk and sour cream you called for It was a splendid meal My DH’s only comment was it needed more topping He likes the biscuit topping a lot! Thanks for posting! Made for the November Aussie/NZ recipe swap
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Steps
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1
Done
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Heat Oven to 375 Degrees F. Mix Soup and 1/2 Cup Sour Cream in an 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. |
|
2
Done
|
Drop by Tablespoonfuls Into 6 Mounds Over Chicken Mixture. Bake 35 Minutes or Until Biscuits Are Golden Brown and Chicken Mixture Is Hot and Bubbly. |
