2 Chicken breasts chopped into small squares
1 can condensed cream of chicken soup
1/2 cup milk
½ cup sour cream
¼ teaspoon thyme
¼ teaspoon salt
¼ teaspoon black pepper
3 cups of frozen vegetables
2 cups all-purpose baking mix (Bisquick)
½ cup cold water
1 ½ cups of shredded cheddar cheese
- Pre-heat oven to 425°. Spray 9×13 baking dish with cooking spray.
- Cut up the chicken.
- In a medium size pot, combine soup, milk, thyme, salt, and pepper. Bring to a boil and add chicken and vegetables. Continue cooking until chicken is no longer pink. Mix in ½ cup sour cream.
- Make Biscuit dough. In a small bowl, stir together 2 cups of bisquick and ½ cup of cold water. Dough will be sticky.
- Pour soup, chicken and vegetable mixture into the baking dish. Sprinkle with 1 ½ cup of shredded cheddar cheese. Drop small spoonfuls of biscuit mixture all over the top.
- Bake uncovered 15-20 minutes or until biscuits are golden brown.