Print Recipe

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


  1. Heat oven to 375 degrees F.
  2. Mix soup and 1/2 cup sour cream in an 8-inch square baking dish. Add chicken, vegetables and cheese; mix.
  3. 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.
  4. Bake for 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

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