1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup BREAKSTONE'S Sour Cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen vegetable blend (carrots, green beans, corn), thawed
1 cup KRAFT Shredded Mild Cheddar Cheese
1 cup all-purpose baking mix
3 Tbsp. milk
Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
Mix baking mix, remaining sour cream and milk just until mixture forms stiff dough; spoon into 6 mounds over chicken mixture.
Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.
You'll save 60 calories and 7 grams of fat per serving by preparing with reduced-fat condensed cream of chicken soup, BREAKSTONE'S Reduced Fat Sour Cream, KRAFT 2% Milk Shredded Cheddar Cheese and fat-free milk.
Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.
How to Quickly Thaw the Frozen Vegetables
Place vegetables in colander, then hold under warm running water until vegetables are thawed. Or, thaw vegetables in microwave as directed on package.