Chicken and Biscuits

1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 (16 ounce) package frozen mixed vegetables, thawed
1 cup biscuit baking mix
3 tablespoons milk

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 a medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms. Drop by heaping tablespoons into 6 mounds over chicken mixture. Bake for 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.