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This recipe for Chicken & Biscuits, by Bridgette Carpenter, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Bridgette Carpenter Added: Monday, September 7, 2009
1 can cream of chicken soup 3/4 cup sour cream 2 c. chopped cooked chicken 1 pkg. frozen mixed vegetables, thawed 1 c. shredded cheese 1 c. baking mix (Bisquick) 3 Tbsp. milk
Heat oven to 375º. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Add chicken, vegetables and cheese; mix. Place baking mix in medium bowl. Add remaining 1/4 c. sour cream and milk; stir until stiff dough forms. Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.
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