Chicken and Biscuits {recipe}

I have a ton of chicken in the freezer that I’ve found on sale so that’s the reason for so much of it this week. Otherwise I usually try to balance it out – 2 nights chicken, 2 nights meat, 1 night fish, 1 night pork, or something like that. Hubby would eat a big juicy steak every night if it were up to him!

I got this recipe for chicken & biscuits from Kraft’s Food & Family Magazine. You can print the original recipe off of the website; I change it up just a little bit to make it more figure-friendly.

Ingredients

• 1 can low-fat condensed cream of chicken soup
• 3/4 cup  low-fat sour cream
• 2-3 cups cooked chicken, seasoned with S&P, thyme, whatever you have on hand (I like to shred it)
• 1 package  (16 oz) frozen mixed vegetables, thawed
• 1 cup reduced-fat cheddar cheese, shredded(the sharper, the better)
• 3 Tbsp. low-fat milk or Half-and-Half
• 1 cup all-purpose baking mix (I use Bisquick – great coupon in last Sunday’s ads)

Enjoy!!